Ghugni ( ঘুঘনি ) Recipe

Ghugni:

For those who dont know about Ghugni here comes the history, Its an evening snack in Eastern India (Assam, Bengal, Bihar, Odisha). Black gram (Kala Chana) or dried yellow peas or dried white peas is cooked with gravy, then served with puffed rice,(kurmura) and at times with hot onion pakoda/bhajiya or with Poori. Some versions include meat, such as lamb. It is the one of the  most  and affordable food in Kolkata. Mangsher ghugni has been described as a "Kolkata trademark".

Ki bondura ek cup cha r  muri die cholbe to? 

Ingredients for Ghugni:

Dry white peas – 1cup
bay leaf – 1
cumin seeds – 1tsp
tamarind paste – 1tsp
chili powder-1tsp
garlic pods(crushed)- 4
onions – 2
tomatoes- 2
cardamom – 2 pods
oil – 2 tbsp
green chillies – 4
garam masala powder -2 tsp
coriander leaves – a few to sprinkle on top
coconut scrapings – 2 tbsp
Ginger paste – 11/2 tbsp
cinnamon – 1 small stick
salt to taste

Recipe:

Now mission one - find out some dry peas and soak it overnight. Next day Drain the water and keep aside. Pressure cook it on sim for half an hour. Take a heavy bottomed vessel, which is perfect for all your tadka and Ghugni needs. Now add oil, splutter cumin seeds, then add cinnamon, cardamom, bay leaf fry for a few seconds. First fry for a minute some  garlic, ginger, green chillies, then add onions. When the onions turn pink add the tomatoes and tamarind paste and saute for a minute. When the tomatoes turn soft and pulpy add chilli powder,garam masala powder and salt. Say NO to Sugar ..As Chinni Kam hair Chini Kam hain …Ghugni me thori kam kam o humdum o humdum. Actually koi chinni nai hain!  Finally add the cooked dry peas and coconut shreds and simmer for five minutes.

Garnish with coriander leaves. Serve hot with rice, chappatis puffed rice,(kurmura), hot onion pakoda/bhajiya or with Poori. 

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