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A hearty and iconic Bengali street food classic. Tender minced mutton and soft yellow peas are simmered in a fragrant, spicy gravy. Perfect with luchi or just as a standalone snack.
For 4 servings
Cook the Yellow Peas
Prepare the Masala Base
A hearty and iconic Bengali street food classic. Tender minced mutton and soft yellow peas are simmered in a fragrant, spicy gravy. Perfect with luchi or just as a standalone snack.
This bengali recipe takes 80 minutes to prepare and yields 4 servings. At 627.24 calories per serving with 31.39g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
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Cook the Mutton Keema
Combine and Simmer
Finish and Serve
For a vegetarian version, replace the mutton keema with 200g of crumbled paneer or an equal amount of soya granules (rehydrated). Add them after the tomatoes are cooked.
Add small, bite-sized pieces of fried coconut (narkel bhaja) along with the final garnish for a delightful crunch and sweetness.
Increase the amount of red chili powder and green chilies. You can also add a pinch of black pepper powder along with the garam masala.
For a richer finish, stir in 2-3 tablespoons of fresh cream or a quarter cup of coconut milk during the last 5 minutes of simmering.
The combination of mutton and yellow peas provides a high-quality protein boost, essential for muscle repair, growth, and overall body function.
Yellow peas are packed with dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Mutton is a rich source of heme iron, which is easily absorbed by the body and is crucial for preventing anemia and boosting energy levels.
The blend of spices like turmeric, ginger, and garlic contains anti-inflammatory and antioxidant properties that help strengthen the immune system.
One serving (approximately 1.5 cups or 380g) of Ghugni with Mutton Keema contains around 450-550 calories, depending on the fat content of the mutton and the amount of oil used.
Yes, it can be a part of a healthy diet. It's a balanced dish providing protein from mutton, complex carbohydrates and fiber from yellow peas, and various nutrients from the spices. To make it healthier, use lean mutton keema and control the amount of oil.
Absolutely. You can cook the soaked peas in a regular pot on the stovetop. It will take significantly longer, about 60-90 minutes, for the peas to become tender. Ensure you have enough water and check them periodically.
Ghugni with Mutton Keema is incredibly versatile. It's traditionally served with fluffy luchis (fried bread) or parathas. It also pairs well with steamed rice or can be enjoyed on its own as a hearty snack.
While dried yellow peas (motor dal) are traditional for ghugni, you can substitute them with dried green peas or even chickpeas (chana). The cooking time and final texture will vary.
Leftover ghugni can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day. Reheat thoroughly before serving.
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