Bengali Ghugni Recipe

step 1

• 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

• 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

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

step 4

• 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

• 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

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

step 7

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

step 8

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

step 9

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

step 10

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