Name: Ghughni recipe by litushree Pradhan at BetterButter
Prep time: 240 min
Cook time: 30 min
Total time: 270 min
Yield: 4
Ingredients: White Peas(2 cup) soaked in water overnight or 4 hours; Masala Paste(grind onion,garlic,ginger,coriander seeds,cumin,dry red chilli,green chiili,bay leaf,cinnamon, cardamom); Potatoes(2 small size) chopped into cubes; Medium Tomato 1(fine slice); Bay leaf 1; Mustard Oil 2 tbsp; Kashmir chilli powder 11/2 tsp; Turmeric powder 1/2 tsp; Sugar 1/2 tsp; Salt to taste; Coriander leaves 1tbsp freshly chopped; Water 4-5 cup; For Masala 2 Medium onions(roughly chopped) Garlic 8-10 pods Ginger 1inch (roughly chopped) 2 Dry red chilli 1 Green chilli 1 inch cinnamon 2 cardamom

ABOUT Ghughni RECIPE

Ghugni is an very famous in Bengal. And It is a common and affordable food in Kolkata.Dried white peas is cooked with gravy, in the traditional eastern Indian style. It is then served with every thing from morning breakfast,lunch evening snacks and dinner too. It is also served with Poori too.

Ingredients Serving: 4

White Peas(2 cup) soaked in water overnight or 4 hours
Masala Paste(grind onion,garlic,ginger,coriander seeds,cumin,dry red chilli,green chiili,bay leaf,cinnamon, cardamom)
Potatoes(2 small size) chopped into cubes
Medium Tomato 1(fine slice)
Bay leaf 1
Mustard Oil 2 tbsp
Kashmir chilli powder 11/2 tsp
Turmeric powder 1/2 tsp
Sugar 1/2 tsp
Salt to taste
Coriander leaves 1tbsp freshly chopped
Water 4-5 cup
For Masala 2 Medium onions(roughly chopped) Garlic 8-10 pods Ginger 1inch (roughly chopped) 2 Dry red chilli 1 Green chilli 1 inch cinnamon 2 cardamom

Instructions

Procedure to Make Masala: Place all ingredients into mixie jar and put little water and grind to paste.
Place a pressure cooker add the oil and once the oil is heated.And now add sugar to it.Let the sugar to caramelized (don't burn it)
Now add bay leaf .Now add in tomatoes and cook till the tomatoes turn little mushy.
Now add the turmeric and chilli powder,saute it for a few seconds
Time for masala to go in, saute it for 5 minutes
Add soaked white peas and saute till it roasted and cooked( all raw smell of masala goes off and oil start coming from sides).Now add potatoes.
Now add water and bring this whole thing to a good boil, cover the lid give 2-3 whistle
Let it cool completely, then open the lid and check if the peas are not cooked can give required whistle .
Garnish it with chopped coriander leaves..Ghugni serve hot with with idli,vada,rice or chapatis( Indian breads).

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