By Rajlakshmi
November 4, 2025
Ghugni is a common street food in Kolkata that is often eaten for breakfast or as a quick snack. Soaked white or yellow peas are cooked in a gravy boasting an impeccable balance of spices.
¼ cup of cumin seed ¼ coriander seeds Black salt as required 5-8 bay leaves 2 tablespoons of dry mango powder 1 teaspoon of red chilli powder 1 cup of cooked yellow peas 1 inch of ginger ½ teaspoon of kalonji 1 cup of tomatoes, chopped Chopped coriander leaves as required for garnish Salt to taste
The yellow peas should be cooked to a mush consistency in a pressure cooker.
Take cumin seeds, coriander seeds, black salt, bay leaves, mango powder, and red chilli powder in a pan. Roast till it extracts the aromas.
Dry-roast more bay leaves and set them aside. Take the roasted masala and grind it into a fine powder.
Preheat the oil. Add the kalonji, ginger and tomatoes. Cook until the tomatoes are mushy.
Add turmeric, roasted masala powder, and mix it well. Add the cooked yellow peas.
Bring to a boil, stir gently. Remove from heat. Garnish with coriander. Serve ghugni with boiled eggs or separately.