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!
Servings 5 People
Calories 359kcal
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
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
