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A classic Bengali street food delight! This hearty curry is made with tender yellow peas and potatoes, simmered in a fragrant spice blend, and crowned with a perfectly boiled egg. It's a comforting and flavorful dish perfect for any meal.
For 4 servings
Cook the Peas and Potatoes
Prepare the Masala Base
Sauté Aromatics and Spices
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A classic Bengali street food delight! This hearty curry is made with tender yellow peas and potatoes, simmered in a fragrant spice blend, and crowned with a perfectly boiled egg. It's a comforting and flavorful dish perfect for any meal.
This bengali recipe takes 60 minutes to prepare and yields 4 servings. At 532.22 calories per serving with 28.11g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or snack or dinner.
Combine and Simmer the Ghugni
Garnish and Serve
To make this vegan, simply omit the hard-boiled eggs. The ghugni is delicious and protein-rich on its own.
For a non-vegetarian version, add 200g of minced mutton (keema). Sauté the keema after the onions are browned and before adding the ginger-garlic paste, cooking until it's browned.
This recipe also works well with dried green peas or even black chickpeas (kala chana), though cooking times may vary.
Increase the amount of green chilies and red chili powder. You can also temper a whole dried red chili in the oil along with the cumin seeds for extra heat.
Combining yellow peas and eggs makes this dish rich in high-quality protein, which is essential for muscle repair, growth, and overall body function.
The yellow peas are packed with dietary fiber, which aids in digestion, promotes a healthy gut microbiome, helps regulate blood sugar levels, and contributes to a feeling of fullness.
The complex carbohydrates from the peas and potatoes provide a steady release of energy, keeping you energized for longer without the crash associated with simple sugars.
One serving of Dimer Ghugni (approximately 1.5 cups) contains around 520-550 calories, making it a substantial and filling meal. The calories come from a balanced mix of protein, carbohydrates, and fats.
Yes, Dimer Ghugni is a nutritious dish. It's an excellent source of plant-based protein and dietary fiber from the yellow peas, and it gets an additional protein boost from the eggs. To make it healthier, you can reduce the amount of oil used.
Absolutely. If you don't have a pressure cooker, you can cook the soaked peas in a large, heavy-bottomed pot. It will take significantly longer, about 60-90 minutes, for the peas to become tender. Ensure you add enough water to keep them submerged.
Dimer Ghugni is incredibly versatile. It's traditionally served as a snack on its own or paired with 'luchi' (puffy fried bread), 'porota' (paratha), or even just slices of bread for a hearty meal.
You can store leftover ghugni in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat it on the stovetop or in the microwave, adding a splash of water if it has thickened too much. Store the eggs separately if possible.