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Ghugni with Egg Recipe | CraftMyMeals | CraftMyMeals

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Ghugni with Egg

bengalimediumeggetariangluten-freedairy-freenut-free

soy-free

kosher

high-protein

Ghugni with Egg

Popularity

4.0

Taste Score:9/10

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.

Prep20m

Cook45m

Soak480m

Servings4

Serving:1.5 cup1 cup ghugni with 1 boiled egg

388 cal

Ingredients

For 4 servings

1 cup Dried Yellow Peas (Soaked overnight)
4 pcs Large Eggs
3 tbsp Mustard Oil (For authentic flavor)
1 large Onion (Finely chopped)
2 medium Tomato (Pureed)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise)
1 pcs Bay Leaf
2 pcs Dried Red Chili (Broken in half)
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.75 tsp Garam Masala
0.5 tsp Sugar (Optional, balances flavors)
1.5 tsp Salt (Adjust to taste)
4 cup Water (Divided for cooking peas and gravy)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Freshly squeezed, for garnish)

Nutrition per Serving

388

Calories

20g

Protein

42g

Carbs

Instructions

1
Preparation: Soak Peas and Boil Eggs
- Rinse the dried yellow peas thoroughly and soak them in 4-5 cups of water overnight, or for at least 8 hours.
- Once soaked, drain the water and rinse the peas again.
- In a separate saucepan, place the eggs, cover with cold water, and bring to a boil. Cook for 10-12 minutes to hard-boil them. Drain, cool under running cold water, peel, and set aside.
2
Pressure Cook the Peas
- Transfer the soaked and drained peas to a pressure cooker. Add 2.5 cups of fresh water, 0.5 tsp of salt, and 0.25 tsp of turmeric powder.
- Secure the lid and cook on medium-high heat for 4-5 whistles. Turn off the heat and allow the pressure to release naturally.
- Check the peas; they should be soft and cooked through but still hold their shape. Do not discard the cooking water.
3
Prepare the Masala Base
- Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it is fragrant and slightly smoking.

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6gprotein

About This Ghugni with Egg Recipe

This bengali recipe takes 65 minutes to prepare and yields 4 servings. At 388.37 calories per serving with 20.43g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or snack.

17g

Fat

Fiber11g

Sodium996mg

Potassium904mg

Phosphorus488mg

Know more about our calculations

Lower the heat and add the bay leaf, dried red chilies, and cumin seeds. Sauté for 30-40 seconds until the seeds splutter.

Add the finely chopped onion and sauté for 6-8 minutes until it turns soft and golden brown.

Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.

Stir in the tomato puree, slit green chilies, and the powdered spices: remaining turmeric, red chili powder, cumin powder, and coriander powder.

Cook this masala mixture for 5-7 minutes, stirring occasionally, until the oil begins to separate from the sides of the pan.

Combine and Simmer

Pour the cooked peas along with their cooking liquid into the prepared masala. Mix everything gently.
Add the remaining 1 tsp of salt and the sugar. If the gravy seems too thick, add up to 1.5 cups of hot water to reach your desired consistency.
Bring the curry to a boil, then reduce the heat to low, cover, and let it simmer for 10-12 minutes. This allows the peas to absorb all the flavors of the masala.
Stir in the garam masala powder, mix well, and cook for one final minute before turning off the heat.

Garnish and Serve

Ladle the hot ghugni into serving bowls.
Slice the boiled eggs in half and place two halves on top of each serving.
Garnish generously with freshly chopped coriander leaves and a squeeze of lemon juice. For a street-style touch, you can also add finely chopped raw onions.
Serve immediately with luchi (puffed bread), roti, or just as a standalone snack.

Pro Tips

1Soaking the peas is a crucial step; do not skip it as it ensures even and faster cooking.
2For a creamier texture, lightly mash about 1/4 cup of the cooked peas with the back of a spoon before adding them to the masala.
3Using mustard oil gives the ghugni its authentic Bengali flavor, but any neutral vegetable oil can be used as a substitute.
4Adjust the amount of red chili powder and green chilies to control the spice level according to your preference.
5The flavor of ghugni deepens over time. It often tastes even better the next day.

Recipe Variations

Mutton Ghugni

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.

Vegan Ghugni

Simply omit the boiled egg topping to make this dish completely vegan. The base curry is already plant-based.

Niramish Ghugni (No Onion/Garlic)

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.

With Coconut

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.

Health Benefits

✨

Excellent Source of Protein

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.

✨

High in Dietary Fiber

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.

✨

Provides Sustained Energy

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.

✨

Rich in Minerals

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.

Frequently Asked Questions

How many calories are in one serving of Ghugni with Egg?

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.

Is Ghugni with Egg healthy?

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.

Can I make this recipe without a pressure cooker?

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.

What can I serve with Ghugni?

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.

Can I use other types of peas or lentils?

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).

How do I store leftovers?

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.