bengaliMediumveganvegetariangluten freedairy free

Ghuguni

Name: Ghuguni
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 1 cup dried yellow peas (soaked overnight and drained); 3 cup water (for pressure cooking); 1 pcs potato (medium, peeled and cubed); 1 pcs onion (medium, finely chopped); 2 pcs tomato (small, finely chopped); 1 inch ginger (grated); 2 pcs green chili (slit); 2 tbsp oil; 0.5 tsp cumin seeds; 1 pcs bay leaf; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp cumin powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 1 tsp tamarind paste; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(127)

TASTE SCORE

8/10

A comforting bowl of yellow peas simmered with onion, tomato, ginger, and warm spices. This eastern Indian street-style curry is hearty, gently spicy, and perfect as a small meal or side.

PREP

15m

COOK

35m

SERVES

1 KATORI

297 cal

SERVINGS

METHOD · 7 STEPS

prep · ~480 min
Soak the yellow peas.
Wash the dried yellow peas well, cover with plenty of water, and soak overnight. Drain before cooking.
pressure cook · ~20 min
Pressure cook the peas.
1.Add soaked yellow peas and 3 cups water to a pressure cooker.
2.Cook over medium heat until the peas are soft but still holding their shape, about 4 to 5 whistles.
3.Let the pressure release naturally, then open and lightly mash a spoonful to help thicken the curry.
TIPDo not overcook the peas into a paste; ghuguni tastes best when most of the peas stay whole.
saute · ~10 min
Cook the potato and aromatics.
1.Heat oil in a pan over medium heat.
2.Add cumin seeds and bay leaf, and let them sizzle for a few seconds.
3.Add cubed potato and cook for 3 to 4 minutes until lightly coated in oil.
4.Add onion, ginger, and green chili, and cook until the onion turns soft and lightly golden.
5.Add tomato and cook until soft and pulpy.
saute · ~1 min
Add the spices.
Add turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and salt. Mix well and cook for 1 minute so the spices bloom without burning.
TIPIf the masala looks dry, splash in a little water so the powdered spices do not scorch.
simmer · ~15 min
Simmer the ghuguni.
1.Add the cooked yellow peas along with their cooking liquid to the pan.
2.Stir in tamarind paste and mix well.
3.Add up to 1 cup water if needed for a loose curry consistency.
4.Simmer uncovered until the potato is tender and the gravy thickens slightly.
garnish · ~1 min
Finish with coriander leaves.
Sprinkle chopped coriander leaves over the ghuguni and give it a final stir.
serve · ~1 min
Serve hot.
Serve the ghuguni warm as a snack, light breakfast, or side dish.

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 the yellow peas fully overnight; under-soaked peas cook unevenly and stay chalky in ghuguni.
2
Pressure cook until the peas are soft yet intact, since mushy peas turn the curry pasty instead of street-style.
3
Lightly fry the potato cubes before adding onion so they hold their shape during the final simmer.
4
Cook the tomatoes down until pulpy before adding powdered spices, or the masala will taste raw.
5
If the masala starts sticking after the dry spices go in, add a small splash of water right away.
6
Mash only a spoonful of cooked peas to thicken the gravy naturally without adding flour or extra starch.
7
Ghuguni often tastes even better after 30 minutes of resting, when the tamarind and spices settle into the peas.