Ghugni with Egg

Name: Ghugni with Egg
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 1 cup yellow peas (soaked overnight or 8 hours, drained); 4 pcs egg (hard boiled, halved); 1 pcs potato (medium, peeled and cubed); 2 tbsp oil; 1 pcs onion (medium, finely chopped); 1 tsp ginger paste; 1 tsp garlic paste; 2 pcs tomato (medium, finely chopped); 2 pcs green chili (slit lengthwise); 1 tsp cumin seeds; 1 pcs bay leaf; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp cumin powder; 1 pinch garam masala; 1 tbsp tamarind paste; 0.5 tsp salt (for the curry); 2 cup water (for cooking the curry); 2 tbsp coriander leaves (chopped, for garnish); 1 tbsp lemon juice (for garnish)

RATING

4.6/5(98)

TASTE SCORE

9/10

A hearty, spiced yellow pea curry from Eastern India, topped with halved boiled eggs that soak up the tangy, mildly spicy gravy. Street-style ghugni is a beloved snack but makes a satisfying light meal with a squeeze of lime and chopped onion.

PREP

10m

COOK

35m

SERVES

1 CUP GHUGNI WITH 1 BOILED EGG

375 cal

SERVINGS

METHOD · 7 STEPS

boil · ~25 min
Boil the soaked peas and potato.
1.Drain the soaked yellow peas and rinse well.
2.Place peas and cubed potato in a pot with 2 cups water and salt.
3.Bring to a boil, then simmer until peas are tender but hold their shape (20-25 min).
4.Do not drain the cooking liquid — it becomes part of the gravy.
TIPThe peas should be soft but not mushy — check at 20 minutes.
prep · ~10 min
Hard boil the eggs.
1.Place eggs in a small pot, cover with cold water by 1 inch.
2.Bring to a rolling boil, then turn off heat, cover, and rest 10 minutes.
3.Transfer eggs to ice water, cool completely, peel, and halve.
TIPThe ice bath makes peeling effortless and prevents the grey ring around the yolk.
temper · ~8 min
Make the tempering.
1.Heat oil in a pan over medium heat until shimmering.
2.Add cumin seeds and bay leaf, let splutter (30 sec).
3.Add chopped onion and sauté until golden brown (7-8 min).
TIPDon't rush the onions — deep caramelization builds the signature ghugni flavor.
saute · ~6 min
Build the aromatic base.
1.Add ginger paste, garlic paste, and slit green chilies. Sauté until raw smell disappears (1 min).
2.Add chopped tomatoes and cook until soft and oil separates (4-5 min).
3.Sprinkle turmeric powder, red chili powder, and cumin powder. Stir for 30 seconds.
TIPCook the tomatoes well — until they collapse and the oil surfaces around the edges.
simmer · ~10 min
Simmer the ghugni.
1.Add the boiled peas and potato along with their cooking liquid.
2.Stir in tamarind paste and garam masala. Mix well.
3.Simmer uncovered for 8-10 minutes, letting the gravy thicken slightly.
TIPThe gravy should coat the back of a spoon — not too thick or too thin.
assemble · ~2 min
Add eggs and finish.
1.Gently nestle the halved boiled eggs into the curry, yolk side up.
2.Simmer for 2 minutes just so the eggs warm through and absorb the flavors.
garnish
Garnish with chopped onion, coriander leaves, and a squeeze of lemon juice. Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak yellow peas overnight for even cooking, or use a quick hot-soak if short on time.
2
Cook the peas just until tender but not mushy — they should hold their shape in the gravy.
3
Caramelize the onions deeply; this builds the signature sweet-savory base of ghugni.
4
Add tamarind paste at the end, off heat if possible, to preserve its bright tangy note.
5
Gently nestle boiled eggs into the hot curry right before serving so they warm through but don't overcook.
6
Chill boiled eggs in an ice bath immediately to prevent the grey ring and make peeling easy.
7
Let the ghugni rest for 5 minutes off heat before serving — flavors meld and deepen.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian (default vegan option)

Vegetarian (default vegan option)

Omit the egg garnish entirely — the yellow pea curry is naturally vegan and equally satisfying as a protein-rich bowl with a squeeze of lime.

extra protein

Extra-protein

Add 1/2 cup of crumbled paneer or 1/2 cup of cooked chickpeas along with the peas for an even heartier meal.

spicier

Spicier

Use 3-4 green chilies instead of 2 and add 1/2 teaspoon of Kashmiri red chili powder for vibrant color and extra heat.

low oil

Low-oil

Reduce oil to 1 tablespoon and dry-roast cumin seeds before adding to the pan; use a non-stick pan to limit oil while browning onions.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High in Plant Protein

Yellow peas are an excellent source of plant-based protein, supporting muscle maintenance and satiety, especially when paired with the protein from boiled eggs.

✓

Rich in Dietary Fiber

Both yellow peas and potatoes provide soluble and insoluble fiber, which aids digestion, promotes fullness, and helps stabilize blood sugar levels.

✓

Source of Antioxidants

Turmeric, cumin, and tamarind paste contribute antioxidants like curcumin and polyphenols that help combat oxidative stress in the body.

✓

Contains Essential Minerals

Potatoes and peas supply potassium, magnesium, and iron, which support heart health, nerve function, and oxygen transport.

QUESTIONS?

Frequently asked questions

Yes, but adjust cooking time: use one 15-oz can (rinsed) and skip the soaking step. Simmer for only 5-7 minutes after adding the potatoes to avoid mushy peas.