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!
Jump to:
- Process
- Frequently Asked Questions
- Niramish Ghughni from Dida's Kitchen- A Durga Pujo special
- Pairing
- Niramish Ghughni Recipe from Debjanir Rannaghar!
- Recipe Card
- Bengali Vegetarian Recipes
- Have you tried the Narkel diye Niramish Ghugni Recipe from Debjanir Rannaghar!
- Narkel Diye Niramish Ghugni Pin for your Pinterest board!
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!
Jump to:
- Process
- Frequently Asked Questions
- Niramish Ghughni from Dida's Kitchen- A Durga Pujo special
- Pairing
- Niramish Ghughni Recipe from Debjanir Rannaghar!
- Recipe Card
- Bengali Vegetarian Recipes
- Have you tried the Narkel diye Niramish Ghugni Recipe from Debjanir Rannaghar!
- Narkel Diye Niramish Ghugni Pin for your Pinterest board!
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
Narkel Diye Niramish Ghugni or Yellow Peas Curry without Onion and garlic is a signature Bengali Lentil curry that is cooked with either peas or chickpeas and flavored with fried slices of coconut.
Ghugni Chaat is another form where a few condiments are added after cooking to make the Ghugni spicier and almost like a Chaat. Coming to the different recipes I was talking about, I already have shared the recipe of Mangsher Ghooghni (Yellow pea Curry with minced mutton) here in Debjanir Rannaghar. Another form of Ghugni is, however, the No Onion No Garlic one or the Niramish Ghugni, as we call it. As I already mentioned in my Mangsher Ghugni post, how this dish is an important part of the Bijaya Dashami Platter at my North Calcutta residence.
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.
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!
PrintRecipe Card
Narkel diye Niramish Ghugni | Bengali No Onion No Garlic Ghugni or Yellow Peas Curry with Fried Coconut
- Total Time: 35 mins
- Yield: 5 People 1x
- Diet: Vegetarian
Description
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 is best served with hot Luchi. A perfect dish for a vegetarian feast!
Ingredients
- 250g Motor / Whole Yellow Peas (1.5 Cup)
- 2 Potatoes
- ½ Coconut
- 1 Tomato
- 2 Green chilies
- 2 Tsp. Ginger paste
To temper:
- 1 Bay leaf
- ½ Tsp. Cumin seeds
- 1-inch Cinnamon
- 3 Cloves
- 2 Green Cardamom
- 1 Dry Red Chili
- ¼ Tsp. Asafetida
Spices:
- 1 Tsp. Turmeric Powder
- 1.5 Tsp. Cumin powder(half used in making bhaja moshla)
- 1 Tsp. Coriander powder
- ½ Tsp. Red chili powder
- ½ Tsp. Bengali Garam masala powder
- 1 Tsp. Sugar
- 1 Tsp. Salt or to taste
- 3 Tbsp. Mustard Oil
- ½ Tsp. Ghee (optional)
Instructions
- Wash and soak Motor or Yellow Peas in water with ½ 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. ⅓ 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.
- Make a puree of the tomatoes.
- 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 ½ Tsp. of salt in a bowl and mix those with 1 Tbsp. 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, Fried Potatoes and mix thoroughly.
- Add the separated broth as per requirement and cook till the gravy thickens.
- Adjust salt and other spices.
- Now dry roast ½ Tsp. of Cumin Powder and add that along with Bengali Garam Masala and Ghee to the Ghugni.
- Mix fried Coconut with the Ghugni; a few pieces of fried coconut along with chopped green chilies to be used as a garnish.
- Serve Narkel diye Niramish Ghugni hot with Luchi.
Notes
- In case you have less time for soaking, use boiling water in a Casserole to soak the Yellow pieces and cover with the lid for 30 minutes and one or 2 extra whistles during cooking in a pressure cooker with a few ice cubes.
- I prefer to opt for 3 whistles to cook the yellow pieces, which makes the peas a bit messy with a few pieces intact.
- Ghee is completely optional though gives an amazing aroma to the Narkel diye Niramish Ghugni and hence should be opted for.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 100g
- Calories: 359
- Sugar: 3.8g
- Sodium: 481mg
- Fat: 13.2g
- Saturated Fat: 3.8g
- Carbohydrates: 50.5g
- Fiber: 19g
- Protein: 12g
- Cholesterol: 1mg
Keywords: Bengali ghugni recipe, niramish ghughni recipe, durga pujor ghugni recipe
Bengali Vegetarian Recipes
- Bori Aloor Jhal (also known as Bengali Bori'r Jhal)
- Kochu Shak er Ghonto (also known as Taro Leaf Mishmash)
- Shukto a Bengali delicacy (also known as Shuktoni)
- Paneer er Dalna
- Rosogollar Dalna!
- Lau Shaker Chorchori
- Masoor Dal Bhorta
- Batabi Lebu Makha (also known as Jambura Bhorta)
- Begun Basanti
- Labra (also known as Bengali Labra Tarkari)
- Nimki Makha
- Katoya Data Chorchori
- Chana Bhapa (also known as paneer Bhapa)
- Mulo Diye Motor Dal
- Natun Aloor Dum (also known as Bengali Niramish Aloor Dum)
- Panta Bhat
- Jhuri Aloo Bhaja
- Chanar Dalna (also known as Bengali Cottage Cheese and Potato Curry)
- Begun Pora (also known as Bengali Begun Bhorta)
- Tok Dal (also known as Kancha Aam diye Toker Dal)
- Aloo Phulkopir Dalna
- Niramish Bhuni Khichuri (also known as Bengali Bhuni Khichuri)
- Panch Mishali Tarkari, a Bongo-fied Mix-veg! Panch Mishali Torkari Recipe
- Kumror Chakka (also known as Kumror torkari)
- Pat Shaker Jhol (also known as Pat Patar Jhol)
Have you tried the Narkel diye Niramish Ghugni Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com. On Instagram, you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.
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Narkel Diye Niramish Ghugni Pin for your Pinterest board!
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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