Mansa Ghuguni
A hearty and spicy curry from Odisha, combining tender minced mutton with soft yellow peas. This iconic street food is packed with flavor and perfect with a sprinkle of fresh onion and sev.
For 4 servings
6 steps. 55 minutes total.
- 1
Step 1
- a.Prepare and Cook the Yellow Peas
- b.Wash the dried yellow peas thoroughly. Soak them in ample water for at least 8 hours or overnight.
- c.Drain the soaking water. Transfer the peas to a pressure cooker. Add 3 cups of fresh water, 1/2 tsp of salt, and 1/2 tsp of turmeric powder.
- d.Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes. The peas should be soft and easily mashable but retain their shape. Do not overcook. Set aside and let the pressure release naturally.
- 2
Step 2
- a.Sauté Aromatics and Onions
- b.Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it's slightly smoking. This removes its pungent raw smell.
- c.Reduce the heat slightly. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
- d.Add the finely chopped onions. Sauté for 10-12 minutes, stirring frequently, until they are deep golden brown. This step is crucial for the rich flavor of the curry.
- e.Add the ginger-garlic paste and slit green chillies. Cook for 2 minutes, stirring constantly, until the raw aroma disappears.
- 3
Step 3
- a.Cook the Minced Mutton (Keema)
- b.Add the mutton keema to the pan. Use a spatula to break up any lumps.
- c.Increase the heat to medium-high and cook for 7-8 minutes, stirring often, until the keema changes color from pink to brown and the moisture has evaporated.
- 4
Step 4
- a.Build the Masala Base
- b.Reduce the heat to low. Add the remaining 1/2 tsp turmeric powder, red chilli powder, cumin powder, and coriander powder. Stir for 1 minute to toast the spices without burning them.
- c.Add the tomato puree and the remaining 1 tsp of salt. Mix everything well.
- d.Cook the masala for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala (tel chhadiba).
- 5
Step 5
- a.Combine and Simmer
- b.Pour the cooked yellow peas, along with their cooking liquid, into the pan with the mutton masala.
- c.Gently mix everything together. If the consistency is too thick for your liking, add up to 1 cup of hot water.
- d.Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. This allows the flavors to meld beautifully.
- 6
Step 6
- a.Finish and Serve
- b.Turn off the heat. Sprinkle the garam masala and half of the chopped coriander leaves over the curry. Give it a final stir.
- c.Let the Mansa Ghuguni rest, covered, for 5-10 minutes before serving.
- d.Serve hot, garnished with the remaining coriander leaves, some finely chopped raw onions, and a squeeze of lime juice. It is traditionally enjoyed with puffed rice (muri), bread (pau), or deep-fried savory donuts (bara).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the peas overnight is non-negotiable for a soft, even texture.
- 2The deep browning of the onions (bhuna) is the secret to the authentic, rich flavor of the gravy.
- 3Using mustard oil provides the traditional pungent flavor, but feel free to use any neutral vegetable oil.
- 4For a richer curry, you can add one small, diced potato while pressure cooking the peas.
- 5Always use hot water to adjust the gravy's consistency to prevent a drop in temperature, which can affect the texture of the mutton.
Adapt it for your goals.
Vegetarian
Replace the mutton keema with 200g of crumbled paneer or soya granules. Add them after the masala is cooked and simmer for a shorter time (5-7 minutes).
With PotatoesWith Potatoes
For 'Aloo Mansa Ghuguni', add one medium potato, peeled and diced, to the pressure cooker along with the yellow peas.
Spicier VersionSpicier Version
Add 1-2 extra slit green chillies along with the ginger-garlic paste, or add a pinch of freshly ground black pepper along with the garam masala at the end.
Why this is on our healthy list.
Excellent Source of Protein
The combination of mutton and yellow peas provides a high-quality protein boost, essential for muscle repair, growth, and overall body function.
Rich in Dietary Fiber
Yellow peas are packed with dietary fiber, which aids in healthy digestion, promotes a feeling of fullness, and helps in regulating blood sugar levels.
Good Source of Iron
Mutton is a significant source of heme iron, which is easily absorbed by the body. Iron is crucial for forming hemoglobin, preventing anemia, and maintaining high energy levels.
Frequently asked questions
Mansa Ghuguni is a popular and traditional street food from the Indian state of Odisha. It's a flavorful curry made with minced mutton (mansa) and dried yellow peas (ghuguni), cooked with a blend of aromatic spices.