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A hearty and flavorful Bengali curry made from dried yellow peas, potatoes, and spices, topped with boiled eggs. It's a beloved Kolkata street food that's perfect for a satisfying breakfast or snack.
For 4 servings
Prepare Peas and Eggs
Pressure Cook Peas and Potatoes
Prepare the Masala Base
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A hearty and flavorful Bengali curry made from dried yellow peas, potatoes, and spices, topped with boiled eggs. It's a beloved Kolkata street food that's perfect for a satisfying breakfast or snack.
This bengali recipe takes 65 minutes to prepare and yields 4 servings. At 536.4 calories per serving with 28.21g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or snack.
Combine and Simmer the Ghugni
Assemble and Serve
Simply omit the eggs to make a delicious vegan version. The base curry is naturally plant-based.
A popular variation in Kolkata. Sauté 250g of small, bone-in mutton pieces with the onions until browned, then pressure cook them with the masala before adding the boiled peas.
For a tangier flavor, add 1 teaspoon of tamarind paste or 1/2 teaspoon of amchur (dry mango powder) along with the other powdered spices.
Add a few tablespoons of thinly sliced or grated fresh coconut as a garnish for a different texture and a hint of sweetness.
The combination of yellow peas and eggs provides a powerful punch of both plant-based and animal protein, essential for muscle repair and growth. The high fiber content from the peas aids digestion and promotes a feeling of fullness.
Dried peas and potatoes are excellent sources of complex carbohydrates, which are digested slowly to provide a steady and sustained release of energy, preventing sudden blood sugar spikes.
This dish is a good source of minerals like iron, magnesium, and potassium, which are vital for healthy blood production, nerve function, and maintaining normal blood pressure.
One serving of Egg Ghugni (approximately 1.5 cups) contains an estimated 350-400 calories. This can vary based on the amount of oil used and the size of the potato and eggs.
Yes, Egg Ghugni is a balanced and nutritious dish. It's an excellent source of plant-based protein and fiber from the peas, high-quality protein from the eggs, and complex carbohydrates for sustained energy. Using mustard oil in moderation provides healthy fats.
Absolutely. If you don't have a pressure cooker, you can boil the soaked peas and potatoes in a large, covered pot. It will take significantly longer, around 1 to 1.5 hours, for the peas to become tender.
Store leftover ghugni in an airtight container in the refrigerator for up to 3 days. The gravy will thicken upon cooling; simply add a splash of hot water while reheating on the stovetop or in the microwave. Store the eggs separately if possible.
The authentic Bengali Ghugni is made with dried yellow peas (motor dal). While you could substitute with dried green peas or chickpeas (chana), the taste, texture, and cooking time will be different and it would not be a traditional Ghugni.