West Bengal

Ghugni

Name: Ghugni
Prep time: 8 h
Cook time: 50 min
Total time: 8 h 50 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 1 cup dried yellow or white peas soaked overnight dried white peas; 1 medium small cubes potato; 1 large half chopped for cooking, half for topping onion; 1 medium chopped tomato; 1 tbsp ginger garlic paste; 2 chopped green chilli; 1 bay leaf (indian bay leaf); 1/2 tsp cumin seeds; 1/2 tsp turmeric (ground turmeric); 1 1/2 tsp kashmiri chilli powder; 1 1/2 tsp roasted cumin powder (ground cumin); 1 tsp coriander powder (ground coriander); 1/2 tsp garam masala; 1 tsp sugar; 2 tbsp mustard oil; a small ball as thin pulp tamarind; a handful chopped coriander leaves (cilantro); Salt, to taste; Water, about 3 cups

Spiced yellow peas with onion, chilli and tamarind on top. Evening snack, Bengal style.

50 minTime

15 gProtein each

mediumSpice

8hPlan ahead. Soak for 8 hours first; the 50 minutes come after.

The tiffin of the east3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

316kcalsame

15 gproteinsame

16 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Dried white peas1 cup dried yellow or white peas, soaked overnight

Potato1 medium, small cubes

Onion1 large, half chopped for cooking, half for topping

Tomato1 medium, chopped

Ginger garlic paste1 tbsp

Green chilli2, chopped

Bay leaf (indian bay leaf)1

Cumin seeds½ tsp

Turmeric (ground turmeric)½ tsp

Kashmiri chilli powder1½ tsp

Cumin powder (ground cumin)1½ tsp, roasted

Coriander powder (ground coriander)1 tsp

Garam masala½ tsp

Sugar1 tsp

Mustard oil2 tbsp

Tamarinda small ball, as thin pulp

Coriander leaves (cilantro)a handful, chopped

Saltto taste

Waterabout 3 cups

Method

5 steps

1Pressure cook the soaked peas with salt, turmeric and the water for 3 to 4 whistles. Let the pressure release naturally.
2Heat the mustard oil until it smokes. Add bay leaf and cumin seeds, then half the onion and the potatoes. Fry until golden.
3Add ginger garlic paste, tomato, chilli powder, coriander powder and half the roasted cumin. Cook until oil separates.
4Add the peas with their water, sugar and green chillies. Simmer, mashing a few peas against the pan.
5Finish with garam masala. Serve topped with raw onion, coriander, the rest of the roasted cumin and a drizzle of tamarind water.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

West Bengal

Ghugni

Spiced yellow peas with onion, chilli and tamarind on top. Evening snack, Bengal style.

50 minTime

15 gProtein each

mediumSpice

8hPlan ahead. Soak for 8 hours first; the 50 minutes come after.

The tiffin of the east3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

316kcalsame

15 gproteinsame

16 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Dried white peas1 cup dried yellow or white peas, soaked overnight

Potato1 medium, small cubes

Onion1 large, half chopped for cooking, half for topping

Tomato1 medium, chopped

Ginger garlic paste1 tbsp

Green chilli2, chopped

Bay leaf (indian bay leaf)1

Cumin seeds½ tsp

Turmeric (ground turmeric)½ tsp

Kashmiri chilli powder1½ tsp

Cumin powder (ground cumin)1½ tsp, roasted

Coriander powder (ground coriander)1 tsp

Garam masala½ tsp

Sugar1 tsp

Mustard oil2 tbsp

Tamarinda small ball, as thin pulp

Coriander leaves (cilantro)a handful, chopped

Saltto taste

Waterabout 3 cups

Method

5 steps

1Pressure cook the soaked peas with salt, turmeric and the water for 3 to 4 whistles. Let the pressure release naturally.
2Heat the mustard oil until it smokes. Add bay leaf and cumin seeds, then half the onion and the potatoes. Fry until golden.
3Add ginger garlic paste, tomato, chilli powder, coriander powder and half the roasted cumin. Cook until oil separates.
4Add the peas with their water, sugar and green chillies. Simmer, mashing a few peas against the pan.
5Finish with garam masala. Serve topped with raw onion, coriander, the rest of the roasted cumin and a drizzle of tamarind water.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Ghugni

Make it your way

Ingredients

Method

Ghugni

Make it your way

Ingredients

Method

Make it a meal