Description: A traditional delicacy originating in Bengal, Ghugni is a delicious dish enjoyed widely as
a snack. Its rich flavors and taste make it so unique.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Soak the White Peas in enough water for about 8 hours and drain well.
Again, add about 2½ cups of water and pressure cook for up to 4 whistles.
Let the steam go off, and open the lid.
Next up, take a non-stick pan and heat some oil.
Add the Bayleaf and Cumin Whole to saute on a medium flame for about 30 seconds.
Add the Onions, Ginger Powder, Fenugreek Leaves, and chopped Garlic, and saute for a few
minutes.
Next, add the chopped Tomatoes, Chilli Powder, Turmeric Powder, Cumin Powder, Garam
Masala, Salt, and 2 tbsp. of water.
Mix well, let it cook on a medium flame for about 2 minutes, and keep stirring occasionally.
Now is the time to add the pre-boiled White Peas and mix well.
Let the whole thing cook on a medium flame for a duration of 8 to 10 minutes.
Finally, add the chopped Coriander, mix well, and serve the Ghugni hot.
Ingredients
Directions
Soak the White Peas in enough water for about 8 hours and drain well.
Again, add about 2½ cups of water and pressure cook for up to 4 whistles.
Let the steam go off, and open the lid.
Next up, take a non-stick pan and heat some oil.
Add the Bayleaf and Cumin Whole to saute on a medium flame for about 30 seconds.
Add the Onions, Ginger Powder, Fenugreek Leaves, and chopped Garlic, and saute for a few
minutes.
Next, add the chopped Tomatoes, Chilli Powder, Turmeric Powder, Cumin Powder, Garam
Masala, Salt, and 2 tbsp. of water.
Mix well, let it cook on a medium flame for about 2 minutes, and keep stirring occasionally.
Now is the time to add the pre-boiled White Peas and mix well.
Let the whole thing cook on a medium flame for a duration of 8 to 10 minutes.
Finally, add the chopped Coriander, mix well, and serve the Ghugni hot.
