Name: Ghugni - The Bengali Way recipe by Sukanya Basu at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: Dried Yellow Peas- 200 gm (Soaked overnight or for 4 - 5 hours at least); Whole Garam Masala & Spices - 1 Bay leaf + 1/2 tsp Cumin Seeds, Kalongi 1/2 tsp; Garam Masala Power - 2 tsp; Turmeric - 2 tsp; Kashmiri Red Chili Powder - 2 tsp; Ginger Garlic Paste - 2 tsp; Salt & Sugar - As per taste; Chopped Green Chilies - 4; Onion - 1 (made into a paste); Potato - 1 Medium (cut in cubes); Tomato -1 Big (cut into chunks); Lime - 1; Coriander Leaves - a bunch

ABOUT Ghugni - The Bengali Way RECIPE

A prominent street food of Kolkata. Healthy and Tasty.

Ingredients Serving: 8

Dried Yellow Peas- 200 gm (Soaked overnight or for 4 - 5 hours at least)
Whole Garam Masala & Spices - 1 Bay leaf + 1/2 tsp Cumin Seeds, Kalongi 1/2 tsp
Garam Masala Power - 2 tsp
Turmeric - 2 tsp
Kashmiri Red Chili Powder - 2 tsp
Ginger Garlic Paste - 2 tsp
Salt & Sugar - As per taste
Chopped Green Chilies - 4
Onion - 1 (made into a paste)
Potato - 1 Medium (cut in cubes)
Tomato -1 Big (cut into chunks)
Lime - 1
Coriander Leaves - a bunch

Instructions

Drain the water in which peas are soaked and wash thoroughly. Pressure cook them with salt till 2 whistles. Don't over cook.
In a pan heat oil and add whole garam masala and other spices. once the spices are done add the ginger garlic paste. Cook for 2 min. Then add the onion paste and cook for another 2 min till the raw smell goes.
Now add chopped tomatoes, salt and cook until everything gets incorporated nicely. Add the chopped green chilies.
Add the peas and stir it well for about 5 min. Then lower the flame and and add chopped coriander leaves and lime.
Sprinkle garam masala powder and serve hot.

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