Ghugni Recipe Bengali Style ( No onion No Garlic )

Ghugni Recipe Bengali Style ( No onion No Garlic )

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Ghugni Recipe Bengali Style ( No Onion No Garlic )

This Ghugni recipe Bengali style I prepared without any onion or garlic,sometimes I also add onion and garlic but this time I did not,check this recipe if you want to make it " niramish ".

To check my Ghugni recipe with Onion and garlic click the link below:-
Ghugni Recipe Bengali Style (With Onion and Garlic )

Preparation Time - Soaking the dried yellow lentils or Matar overnight and other preparation 10 min.
Cooking Time - 15 - 20 min

Ingredients for Ghugni:-

1. Wash the yellow peas ( matar) and soak in enough water overnight.Drain the water and pressure cook it with little salt (as per your taste ).
NOTE - Each cooker varies so check the whistle . MY COOKING TIME MAY VARY WITH YOURS.I used 1 whole washed and  peeled potato and then pressure cooked it with the yellow peas for 1 whistle,took the cooker off the flame ,let the pressure come down on its own and then as the Potato was cooked I took it out ,kept aside and then cut it into cubes.
The Yellow peas where still undone so I again had to give two whistles and again let the pressure come down on its own.
I suggest Give 1 whistle let the pressure come down on its own then if required give another one again let the pressure come down on its own and check if its done or else go for the third one,because no one likes a mushy ghugni :-).
2. Potato ( one medium size ).
3. Ginger crushed in a mortar and pestle ( 1 tablespoon )
4. Make a paste with little water (1 teaspoon of cumin powder or jeera powder+ 1/4 th teaspoon of Turmeric powder +1/4 th teaspoon of  Paprika or kashmiri chilly powder )for more heat also add cayenne or red chilly powder.
5. Whole spices (1 bay leaf and 1/4 th teaspoon of whole cumin seeds/ whole jeera)You can also add 1 whole dry red chilly ( it enhances the taste but I did not add).
6. Dry roast ,cool down and grind ( 1 teaspoon of cumin seeds+ 1/2 teaspoon of coriander seeds + 2 green cardamom + 1-2 cloves or lobongo + 1/2 inch cinnamon )I added  1/8 teaspoon of cinnamon powder which I did not dry roast instead of whole 1/2 inch cinnamon.( NOTE you can dry roast a dry red chilly separately then grind with the spice mixture but I did not add ).It increases the heat of the dish as well the taste ( use as per your heat tolerance ).
7. Fresh chilly 1 ( optional ) slit/crush/or add whole ( as per your heat tolerance).
8. Salt as per your taste.
9. Tamarind Concentrate or paste ( I used ready made concentrate around little more than 1/4 th teaspoon) . ( If using dry tamarind then soak in hot water ,make a pulp,discard the seeds and then use it as per your tart taste).
10. Chop some fresh coconut into small pieces and fry it in oil ( add it at last for garnish ) it adds an extra zing but I did not add it this time .
11. Oil ( Mustard oil or any cooking oil like sunflower oil /Peanut oil ) around 3 teaspoon.

Preparation:-

1. Pressure cook the dried yellow peas( matar ) and the Potato.
2. Chop the boiled potato into medium  cubes.
3. Prepare the spice paste as told under point 4 above.
4. Prepare the dry roasted spice mix as told in point 6 above.
5. Make the tamarind pulp if using dry tamarind ( I used Ready made tamarind concentrate. ).

Cooking:-

1. Take an utensil ( I used the pressure cooker ) add oil then add the whole spices.
2. Next add the ginger crushed along with the wet spice mixture .
3. Cook for 30-40 seconds and then add the pressure cooked yellow peas ( matar ) and mix. Add the potatoes ,salt and tamarind pulp.
4. Cook for 2-3 minutes since the potato and yellow peas are already cooked so it won't take much time.
5. Lastly add the dry spice mix,give a gentle stir and add the fresh chilly.
6. Ghugni ( Niramish ) is ready to be served :-) with a garnish of fried coconut on top ( I did not use the fried coconut this time ).

Pictures :-