clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
%Narkel diye Niramish Ghugni Recipe Debjanir Rannaghar

Narkel diye Niramish Ghugni | Bengali No Onion No Garlic Ghugni 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 is best served with hot Luchi. A perfect dish for a vegetarian feast!


Units Scale
  • 250g Motor / Whole Yellow Peas (1.5 Cup)
  • 2 Potatoes
  • 1/2 Coconut
  • 1 Tomato
  • 4 Green chilies
  • 1.5 Tbsp. Ginger paste

To temper:

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


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


%Making of Narkel diye Niramish Ghugni

  1. Wash and soak Motor or Yellow Peas in water with 1 Tsp. Salt overnight.
  2. Drain the water and wash the peas under running water 2-3 times.
  3. Now take the Yellow Peas along with two times water, ½ Tsp. Salt and ½ Tsp. Turmeric Powder. 1/2 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.
  4. Cool down the pressure cooker completely before opening the same.
  5. Separate the broth from the boiled yellow peas for further use
  6. In the meantime, remove the skin of the potatoes and cut them into small cubes.
  7. Chop Tomatoes and make a puree.
  8. Cut Coconut into small strips.
  9. Heat the remaining Oil in a pan and fry potatoes until they turn golden brown in color.
  10. Drain the fried Potatoes from the Oil.
  11. Now fry coconut strips in the remaining oil till they turn brown and emit a nutty aroma and after that drain from the oil.
    %Making of Narkel diye Niramish Ghugni
  12. 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.
  13. Add Bay leaf, Cumin seeds, Cinnamon, Cloves, Green Cardamom, dry red chili, and Asafetida to temper the oil.
  14. Now add tomato puree and Ginger paste to the oil and cook till the oil separates from the mixture.
  15. Now add the Spice paste to the mixture and cook for 2-3 minutes on low flame.
  16. Add Boiled Peas and fried Potatoes and mix thoroughly.
  17. Add the separated broth as per requirement and cook till the gravy thickens.
  18. Mix fried Coconut with the Ghugni; a few pieces of fried coconut along with chopped green chilies to be used as a garnish.
  19. Adjust salt and other spices.
  20. Now add 1 Tsp. of Bhaja Moshla along with 1 Tsp. Bengali Garam Masala and 1 Tbsp. Ghee to the Ghugni.
  21. Serve Narkel diye Niramish Ghugni hot with Luchi.%Debjani Chatterjee Alam


  • 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


  • 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

Recipe Card powered byTasty Recipes