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!
- 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)
- 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.
- 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