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A hearty and spicy Bengali curry made from dried yellow peas, slow-simmered with aromatic spices. Topped with a boiled egg, this popular street food from Kolkata makes for a wholesome and flavorful meal.
For 4 servings
Preparation: Soak Peas and Boil Eggs
Pressure Cook the Peas
Prepare the Masala Base
A hearty and spicy Bengali curry made from dried yellow peas, slow-simmered with aromatic spices. Topped with a boiled egg, this popular street food from Kolkata makes for a wholesome and flavorful meal.
This bengali recipe takes 65 minutes to prepare and yields 4 servings. At 385.15 calories per serving with 20.28g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or snack.
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Combine and Simmer
Garnish and Serve
For a non-vegetarian version, add 200g of small, bone-in mutton pieces. Sauté the mutton with the onions until browned, then pressure cook it with the peas until tender.
Simply omit the boiled egg topping to make this dish completely vegan. The base curry is already plant-based.
For a sattvic version, omit the onions and ginger-garlic paste. Add a pinch of asafoetida (hing) to the hot oil and increase the amount of tomato puree and ginger paste slightly.
A common variation involves adding small, thinly sliced pieces of fresh or dried coconut. Fry them in oil until golden and add them along with the masala for a delightful texture and flavor.
Combining yellow peas and eggs provides a powerful dose of both plant-based and animal protein, essential for muscle repair, growth, and overall body function.
Yellow peas are rich in dietary fiber, which aids in digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
The complex carbohydrates from the peas are digested slowly, providing a steady release of energy, making this a great meal to keep you energized for hours.
This dish is a good source of essential minerals like iron, which is vital for blood production, and magnesium, which plays a role in nerve function and bone health.
One serving of Ghugni with Egg (approximately 365g) contains around 450-500 calories, depending on the amount of oil used. It's a balanced meal with carbohydrates, protein, and fiber.
Yes, it is a nutritious dish. The yellow peas are an excellent source of plant-based protein, dietary fiber, and complex carbohydrates. The egg adds high-quality protein and essential vitamins. Using mustard oil in moderation provides healthy fats.
Absolutely. You can cook the soaked peas in a deep pot on the stovetop. It will take longer, around 60-90 minutes, for the peas to become tender. Ensure you add enough water and check periodically.
Ghugni is very versatile. It is traditionally served with luchi or koraishutir kochuri (pea-stuffed bread). It also pairs well with roti, paratha, or even a slice of toasted bread. Many enjoy it as a standalone snack.
While authentic Ghugni is made with dried yellow peas (motor dal), you can also make it with dried green peas. The cooking time and flavor profile will be slightly different. It can also be made with whole brown chickpeas (kala chana).
Store leftover ghugni in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly on the stovetop or in the microwave before serving. You may need to add a splash of water to adjust the consistency.
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