Ghugni Recipe Bengali Style or Dried Yellow or White Peas In a Gravy

Ghugni Recipe Bengali Style or Dried Yellow or White Peas In a Gravy

To check Ghugni recipe without onion and garlic click the link below:-
Ghugni Recipe (No Onion No Garlic )

This Ghugni recipe I learnt from my father who loves cooking and trying out various recipes.This is a  spicy and tasty must try recipe. The yellow dried peas or Matar are soaked overnight and then the water is drained and pressure cooked and then a gravy is prepared with Onion,garlic ,Spices and Tamarind into which these Matar or Yellow Peas are simmered to get your delicious Ghugni as commonly known in West Bengal.This Ghugni recipe may vary slightly from household to household as with every other recipe.Here is my father's version of tasty ,yummy Ghugni recipe:).

Preparation Time- Soaking Matar / Dried Yellow peas for Ghugni overnight ( 6-7 hrs ) and other preparation 15 min.
Cooking Time - 25 min

Ingredients:-

1. 2 and 1/2 cups boiled Matar or Dried Yellow Peas.
2. 1/2 of a big Onion chopped fine (1/2 cup approximately )
3. 2 big garlic cloves crushed in a Hamaldista or Mortar and Pestle.
4. Dry Roast ,cool and grind the following ( 1 tablespoon Cumin seeds or jeera+1 tablespoon of Coriander seeds or Dhaniya + 2 green Cardamom + 2 Cloves ) and then add pinch (1/8th teaspoon )of Cinnamon powder or you may dry roast 1/2 inch of cinnamon/dalchini with the above spices and grind with it.[NOTE - you may also dry roast 1-2 dry red chilly as per your heat tolerance and grind it but I did not add it]
5. 1 and half tablespoon - 2 tablespoon of  Mustard Oil or any vegetable oil.
6. 1/2 teaspoon of tamarind concentrate. ( you may use Tamarind pulp soaked in water and then smashed and strained ,I used ready made tamarind concentrate).
7. Salt as per your taste ( I added about 1 teaspoon during pressure cooking the matar/Dried Yellow Peas and for gravy again I added around 1 teaspoon ).
8. For garnishing 1 fresh chilly and few cilantro twigs,minced  onion and sprinkle of the dry roasted and ground spice you prepared.
9. Water as  needed to pressure cook the Matar and  make the Ghugni.
10. 1 medium Potato ( optional) but must for me :)
11. 1 teaspoon Coriander powder
12. Paprika or kashmiri chilly powder 1/4 teaspoon.( you can also add 1/4 teaspoon cayenne or red chilly powder but I did not add )
13. turmeric powder 1/4 teaspoon.

Preparation :-

1.Clean,wash and soak the matar or dried Yellow Peas overnight then drain the water and pressure cook with salt and water.NOTE [ pressure cooking time will depend on your pressure cooker, I required about 3 whistles in total,1st 2 whistle then rested,let the pressure come down on its own ,Added the washed and peeled Potato and then again 1 more whistle and again I let the pressure come down on its own and then I cubed the boiled potato and set it aside ].

2. Take an Utensil ( I used Non stick ) and add oil. To it add the crushed garlic and let it turn brown but not burnt and then add the onion and fry till brown. Add the paprika,turmeric and coriander powder and mix,sprinkle little water to avoid the spices from getting burnt.Then add the boiled and pressure cooked matar/yellow peas, Tamarind concentrate and mix gently.

3. Add the salt and the cubed potatoes (optional ) mix and bring it to a gentle simmer.Lastly add  the dry roasted and ground spices (reserve little to sprinkle for garnishing )and mix.

4. Serve hot with sprinkle of  chopped fresh chilly,minced onion and some more sprinkle of the dry roasted ground spices and cilantro.

Pictures :-