Bengali Ghugni Recipe

Name: Bengali Ghugni Recipe
Yield: 1
Cuisine: Bengali

Recipe By Slurrp

A popular street food of Kolkata made from dried yellow peas (vattana) cooked in tomatoes with a combination of spices called muri (moodi) spice powder.Ghugni matar is mostly served with some chopped onion, green chillies and few drops of lemon juice as snacks or simply as side with luchi for breakfast. Though ghugni recipe is crazily popular in West Bengal, Orissa and few other subcontinents of east India, but many of us are not aware of the dish ‘Ghugni’.

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Ingredients For Bengali Ghugni Recipe

Ingredients for moodi masala
0.25 cup Cumin seeds
0.25 cup Coriander seeds
0.125 cup Black salt
0.125 cup Black pepper
10 No.s Bay leaves
0.125 cup Dry mango powder
0.125 cup Red chilli powder
Ingredients for ghugni
1 cup Dried yellow/white peas , cooked soft
1 inch Ginger
0.5 teaspoon Kalonji
1 cup Tomatoes
0.5 teaspoon Turmeric powder
A handful Coriander leaves ,finely chopped
As required Salt

Directions : Bengali Ghugni Recipe

STEP 1.Soak 1 cup dry yellow/white peas in water for 5 to 6 hours. Pressure cook with sufficient water to cook it soft and mushy.

STEP 2.-1 to make moodi masala, on low heat dry roast ¼ cup cumin and ¼ cup coriander seeds on a pan till aromas are released. Do not burn or brown the seeds. Keep aside

STEP 3.-2 dry roast 10 bay leaves on low heat till the crumble when crushed.

STEP 4.-3 add the roasted ingredients in a grinding jar along with ⅛ cup amchur powder, ⅛ cup black salt, ⅛ cup black pepper, ⅛ cup red chilli powder and blend to a fine powder.

STEP 5.-4 to make the ghugni, preheat 1 tsp oil, add ½ tsp kalonji seeds, 1 inch grated ginger, 1 cup chopped tomatoes. Stir until tomatoes cook soft and mushy.

STEP 6.-5 add ½ tsp turmeric powder and 2 ½ tsp of moodi masala. Stir together to mix all the masala.

STEP 7.-6 to this add 1 cup cooked white/ yellow peas. Taste and adjust salt if required.

STEP 8.-7 bring to a boil for a few minutes and stir. Ghugni is ready.

STEP 9.-8 add a small bunch of freshly chopped coriander leaves. Mix well.

STEP 10.-9 serve with thinly sliced ginger and green chillies.

Nutrition
value

403

calories per serving

10 g Fat23 g Protein55 g Carbs38 g FiberOther

Current Totals

10 g Fat
23 g Protein
55 g Carbs
38 g Fiber

MacroNutrients

Carbs
55 g
Protein
23 g
Fiber
38 g

Fats

Fat
10 g

Vitamins & Minerals

Calcium
628 mg
Iron
23 mg
Vitamin A
3433 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
1 mg
Vitamin B9
199 mcg
Vitamin B12
0 mcg
Vitamin C
157 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
357 mg
Manganese
5 mg
Phosphorus
371 mg
Selenium
8 mcg
Zinc
5 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.