Ghugni Recipe || ঘুগনি রেসিপি

Ghugni is a popular Indian street food, particularly in the eastern states of Bengal, Bihar, Odisha, and Assam. It's a savory dish made from dried yellow peas or white peas. Here's a detailed process to make Ghugni:
#ghugnirecipe #bengalirecipe #cooking #villagefood #recipe
Ingredients:
For the Ghugni:
- 1 cup dried yellow peas or white peas
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 2-3 green chilies, slit
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1 teaspoon red chili powder (optional)
- 1 teaspoon cumin seeds
- 2-3 bay leaves
- Salt to taste
- 2 tablespoons mustard oil (or any other cooking oil)
- Fresh coriander leaves, chopped (for garnish)
- Lemon wedges (for serving)
#### For the tempering:
- 1 tablespoon ghee or clarified butter
- 1 teaspoon cumin seeds
- 1-2 dried red chilies
- A pinch of asafoetida (hing)
Instructions:
#### Preparing the Peas:
1. *Soak the Peas:* Rinse and soak the dried peas in enough water for at least 6-8 hours or overnight.
2. *Pressure Cook the Peas:* Drain the soaked peas and pressure cook them with 2-3 cups of water and a little salt for about 3-4 whistles or until they are soft but not mushy. Set aside.
#### Making the Ghugni:
1. *Heat Oil:* In a large pan, heat the mustard oil until it reaches smoking point. Reduce the heat and let it cool slightly.
2. *Add Spices:* Add cumin seeds and let them splutter. Add bay leaves.
3. *Sauté Onions:* Add finely chopped onions and sauté until they turn golden brown.
4. *Add Ginger and Garlic:* Add ginger and garlic paste, sauté for a couple of minutes until the raw smell disappears.
5. *Add Tomatoes:* Add chopped tomatoes and cook until they turn mushy and the oil starts to separate.
6. *Spice Mix:* Add turmeric powder, cumin powder, coriander powder, red chili powder (if using), and a little salt. Cook the spices for a couple of minutes.
7. *Combine Peas:* Add the cooked peas to the pan. Mix well with the masala. Add water if needed to get the desired consistency. Let it simmer for 10-15 minutes.
8. *Finish with Garam Masala:* Add garam masala powder and mix well. Simmer for another 2-3 minutes. Adjust salt to taste.
#### Tempering:
1. *Heat Ghee:* In a small pan, heat ghee.
2. *Add Tempering Spices:* Add cumin seeds, dried red chilies, and a pinch of asafoetida. Let them splutter.
3. *Pour Tempering:* Pour this tempering over the prepared Ghugni.
#### Garnishing and Serving:
1. *Garnish:* Garnish with freshly chopped coriander leaves.
2. *Serve:* Serve hot with lemon wedges on the side. Ghugni can be enjoyed on its own or with puris, bread, or rice.
Tips:
- Adjust the spices according to your taste preferences.
- For extra flavor, you can add a bit of tamarind pulp or lemon juice towards the end of cooking.
- You can also add some boiled potatoes to the Ghugni for additional texture and flavor.
Enjoy your homemade Ghugni!

[@Rajiyakitchen]

172 diye didi aapbhi sapot karye please didi very nice Repice I will try it