Bengali Ghugni Recipe

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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Bengali Ghugni
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Ingredients for Bengali Ghugni Recipe

  • As required Ingredients for moodi masala
  • 1/4 cup Cumin seeds
  • 1/4 cup Coriander seeds
  • 0.13 cup Black salt
  • 0.13 cup Black pepper
  • 10 No.s Bay leaves
  • 0.13 cup Dry mango powder
  • 0.13 cup Red chilli powder
  • As required Ingredients for ghugni
  • 1 cup Dried yellow/white peas , cooked soft
  • 1 inch Ginger
  • 1/2 teaspoon Kalonji
  • 1 cup Tomatoes
  • 1/2 teaspoon Turmeric powder
  • As required A handful Coriander leaves ,finely chopped
  • As required Salt

Directions: 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.
Nutrition
value
403
calories per serving
10 g Fat23 g Protein55 g Carbs38 g FiberOther

Current Totals

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

MacroNutrients

  • Carbs
    55g
  • Protein
    23g
  • Fiber
    38g

Fats

  • Fat
    10g

Vitamins & Minerals

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