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A classic Bengali street food, this hearty and spicy curry is made with dried yellow peas, potatoes, and aromatic spices. It's a comforting snack or side dish, perfect topped with fresh onions and a squeeze of lime.
For 4 servings
Cook the Peas
Prepare the Masala Base
This recipe goes great with these complete meals
A classic Bengali street food, this hearty and spicy curry is made with dried yellow peas, potatoes, and aromatic spices. It's a comforting snack or side dish, perfect topped with fresh onions and a squeeze of lime.
This bengali recipe takes 65 minutes to prepare and yields 4 servings. At 421.18 calories per serving with 18.66g of protein, it's a moderately challenging recipe perfect for snack or lunch or dinner or side.
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Combine and Simmer
Finish and Serve
A popular non-vegetarian version. Add 200g of small, pre-cooked mutton pieces (keema or small chunks) to the masala before adding the cooked peas.
For a sattvic version, omit the onions and garlic. Use 1/4 tsp of asafoetida (hing) in the tempering and increase the ginger paste slightly. Add 1/4 cup of grated coconut for richness.
Add 1/4 cup of grated fresh or desiccated coconut along with the powdered spices for a creamier texture and a hint of sweetness.
Dried yellow peas are an excellent source of protein, which is essential for muscle repair, building tissues, and overall body function, making it a great option for vegetarians and vegans.
The high fiber content from the peas promotes healthy digestion, prevents constipation, helps regulate blood sugar levels, and contributes to a feeling of fullness, which can aid in weight management.
The complex carbohydrates in peas and potatoes provide a steady release of energy, preventing sharp spikes in blood sugar and keeping you energized for longer.
This dish is a good source of essential minerals like iron, which is vital for preventing anemia, and potassium, which helps in maintaining healthy blood pressure levels.
A typical serving of Motor Ghoogni (approximately 1 cup or 250g) contains around 380-450 calories, primarily from the peas, potatoes, and oil used in preparation.
Yes, it is a nutritious dish. It's rich in plant-based protein and dietary fiber from the yellow peas, which aids digestion and promotes satiety. To make it even healthier, you can reduce the amount of oil and potatoes.
Absolutely. After soaking the peas overnight, cook them in a large, heavy-bottomed pot with sufficient water. It will take significantly longer, about 60-90 minutes, for the peas to become tender. Ensure you skim off any foam that forms on the surface.
Bhaja Masla is a classic Bengali roasted spice blend. To make it at home, dry roast 1 tbsp cumin seeds, 1 tbsp coriander seeds, and 2-3 dried red chilies in a pan over low heat until fragrant. Let it cool completely, then grind to a fine powder.
The best way to thicken the gravy is to gently mash some of the cooked peas and potatoes against the side of the pan with your ladle. Then, allow it to simmer uncovered for a few more minutes until it reaches your desired consistency.
A classic Bengali comfort food! Tender fish fillets are marinated in simple spices, dipped in a savory egg batter with onions and chilies, then shallow-fried to a perfect golden crisp. A quick and delicious side for any meal.
A beloved Bengali classic, this dish features tiny freshwater fish marinated in simple spices and fried to a perfect crisp. It's the ultimate comfort food, best enjoyed with hot steamed rice and dal.
A classic Bengali delicacy where tender prawns are steamed in a pungent, creamy paste of mustard seeds, poppy seeds, and coconut. This 'bhapa' preparation is incredibly flavorful and best enjoyed with hot steamed rice.
A classic Bengali stir-fry featuring fresh spinach and crispy lentil dumplings (bori). This simple, flavorful side dish comes together quickly and pairs perfectly with steamed rice and dal for a comforting, traditional meal.
