Narkel diye Niramish Ghugni | Bengali No Onion No Garlic Ghugni or Yellow Peas Curry with Fried Coconut

A bowl of aromatic and flavourful Narkel diye Niramish Ghugni awaits you! Made without onions and garlic, this is a classic Bengali Lentil Curry that uses yellow peas or chickpeas as its base. The delightful flavors are further enhanced by the addition of fried slices of coconut. Enjoy this delicious dish today!

Dida's Niramish Ghugni was a dish that I always cherished, no matter when I visited her. It was neither too dry nor too runny and the smell of ghee wafted through the air as she served it with fried coconut slices. The peas were just right, not completely mushy yet not entirely whole either - it was a bit messy but oh so delicious! A classic Bengali staple, Luchi is said to be the best accompaniment for this curry but I've been known to try out other recipes too - some call it Ghugni while others say Ghooghni. Whatever name you give it, Dida's Niramish Ghugni will always be my favorite!

Process

It is simple to make, and all that is needed is a few basic ingredients like yellow peas, coconut, and a few spices. This delicious and nutritious dish is a great way to add variety to your menu and can be enjoyed by vegetarians and non-vegetarians alike. Check the recipe card for the detailed recipe.

Frequently Asked Questions

Niramish Ghughni from Dida's Kitchen- A Durga Pujo special

The Ghugni at Mamarbari especially served after Bijaya Dashami was a dish like no other. Passed down from Dida to Boromashi, it was the perfect balance of thick and creamy, with potato chunks and fried coconut strips for added texture. The special Narkel diye Niramish Ghugni was served alongside the Niramish Sukno Aloor Dum another rich and flavorful dish without any onions or garlic. Eating these dishes always took me back to my childhood in Mamarbari, where I first enjoyed their unique flavors.

I will share the Roadside Ghugni recipe some other time but this post is meant for the Narkel diye Niramish Ghugni. Recipe courtesy is none other than my late grandmother from my mother's side, Dida. Dida had a great influence on my cooking, especially when it comes to vegetarian delicacies.

Watch how to make Bengali Niramish Ghugni Narkle Bhaja Diye

Pairing

The smell of Narkel diye Niramish Ghugni filled the air, transporting me back to my childhood. The days spent at Mamarbari each summer and winter break - the best part of my life - seemed to come alive again at that moment. Served with hot Luchi and accompanied by side dishes such as Begun Bhaja, Aloo Phulkopir Dalna, it was a feast fit for a King! I could hardly resist taking a bite; I was filled with nostalgia as I savored every morsel.

We used to spend our nights at Dida's place in Howrah, enjoying her delicious vegetarian spread and reminiscing about the good old days. After dinner, we would gather around the BPL tape recorder, chattering away and singing along to classic hits. Those were some of the best times I ever had! To this day, I still remember them fondly - as well as Dida's recipe for Narkel diye Niramish Ghugni that she taught me.

Niramish Ghughni Recipe from Debjanir Rannaghar!

Recipe Card

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Narkel diye Niramish Ghugni | Bengali No Onion No Garlic Ghughni or Yellow Peas Curry with Fried Coconut

Aromatic and flavourful, the traditional Bengali Ghugni made with yellow peas and spiced delicately without onion or garlic is a must-try! The creamy, delicious curry - Ghughni is best served with hot Luchi. A perfect dish for a vegetarian feast!

Course Side Dish

Cuisine Bengali

Keyword Bengali ghugni recipe, durga pujor ghugni recipe, niramish ghughni recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 5 People

Calories 359kcal

Author Debjani Chatterjee Alam

Cost Rs 150

Ingredients

• 250 g Motor / Whole Yellow Peas 1.5 Cup
• 2 Potatoes
• ½ Coconut
• 1 Tomato
• 4 Green chilies
• 1.5 tablespoon Ginger paste

To temper:

• 2 Bay leaf
• 1 teaspoon Cumin seeds
• 1 inch Cinnamon
• 5 Cloves
• 4 Green Cardamom
• 3 Dry Red Chili
• 1 teaspoon Asafetida

Spices:

• 2 teaspoon Turmeric Powder
• 1.5 teaspoon Cumin powder half used in making bhaja moshla
• 1.5 teaspoon Coriander powder
• 1.5 teaspoon Red chili powder
• 1 teaspoon Bengali Garam masala powder
• 1 tablespoon Sugar
• 2 tablespoon Salt or to taste
• 4 tablespoon Mustard Oil
• 1 tablespoon Ghee optional

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Instructions

• 
• Wash and soak Motor or Yellow Peas in water with 1 Tsp. Salt overnight.
• Drain the water and wash the peas under running water 2-3 times.
• Now take the Yellow Peas along with two times water, ½ Tsp. Salt and ½ Tsp., Turmeric Powder. ½ Tsp. each of Red Chili Powder, Cumin Powder, and Coriander Powder in a pressure cooker. Keep cooking on medium flame with the weight on for 3 whistles.
• Cool down the pressure cooker completely before opening the same.
• Separate the broth from the boiled yellow peas for further use
• In the meantime, remove the skin of the potatoes and cut them into small cubes.
• Chop Tomatoes and make a puree.
• Cut Coconut into small strips.
• Heat the remaining Oil in a pan and fry potatoes until they turn golden brown in color.
• Drain the fried Potatoes from the Oil.
• Now fry coconut strips in the remaining oil till they turn brown and emit a nutty aroma and after that drain from the oil.
  
• Take the Remaining Turmeric Powder, Red Chili Powder, Cumin Powder Coriander Powder, Sugar, and 1 Tsp. of salt in a bowl and mix those with 1 tsp. of Mustard Oil and 1 Tbsp. of Water to make a paste.
• Add Bay leaf, Cumin seeds, Cinnamon, Cloves, Green Cardamom, dry red chili, and Asafetida to temper the oil.
• Now add tomato puree and Ginger paste to the oil and cook till the oil separates from the mixture.
• Now add the Spice paste to the mixture and cook for 2-3 minutes on low flame.
• Add Boiled Peas and fried Potatoes and mix thoroughly.
• Add the separated broth as per requirement and cook till the gravy thickens.
• Mix fried Coconut with the Ghugni; a few pieces of fried coconut along with chopped green chilies to be used as a garnish.
• Adjust salt and other spices.
• Now add 1 Tsp. of Bhaja Moshla along with 1 Tsp. Bengali Garam Masala and 1 Tbsp. Ghee to the Ghugni.
• Serve Narkel diye Niramish Ghugni hot with Luchi.
  

Video

Notes

Cooking Tips

• If you're short on time, try this quick soaking method: place the yellow peas in boiling water in a casserole dish. Cover it and let them soak for 30 minutes. When pressure cooking, add a few ice cubes and cook for 1 or 2 extra whistles.
• Personally, I like to cook the yellow peas for 3 whistles. This makes them a bit soft, but still with some pieces holding their shape.
• While ghee is optional, it adds a wonderful aroma to the Narkel diye Niramish Ghugni, so I highly recommend using it!

Nutrition

Serving: 100g | Calories: 359kcal | Carbohydrates: 50.5g | Protein: 12g | Fat: 13.2g | Saturated Fat: 3.8g | Cholesterol: 1mg | Sodium: 481mg | Fiber: 19g | Sugar: 3.8g

Have you tried the Narkel diye Niramish Ghugni Recipe from Debjanir Rannaghar!

Please inform me of your experience and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms. Here are the links- Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes. Contact me if you have any questions or recipe requests.

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About Debjani Chatterjee Alam

I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

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