What is Niramish Ghugni?

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.

What are the types of Ghugni in general?

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.

Narkel diye Niramish Ghugni or Bengali Yellow Peas Curry

Name: Narkel diye Niramish Ghugni | Bengali No Onion No Garlic Ghugni or Yellow Peas Curry with Fried Coconut
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Bengali
Ingredients: 250g Motor / Whole Yellow Peas (1.5 Cup); 2 Potatoes; 1/2 Coconut; 1 Tomato; 4 Green chilies; 1.5 Tbsp. Ginger paste; 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)

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

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

Spices:

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)

Cook Mode Prevent your screen from going dark

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. 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.
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.

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