Ghugni bengali recipe (dried white peas with gravy)

Ghugni is an evening snack in Eastern India (Bengal,Orissa,Assam).Black-gram (Kala Chana) or dried yellow-peas or dried white peas is cooked with gravy, in the traditional eastern Indian style.

           Total time: 30 min     Prep time: 10 min

     Ingredients for ghugni:

      2 cups dry white peas

      2 boiled potatoes (cut in a dice)

      1 tsp cumin seeds

      1 bay leaf

      1 large onion sliced thinly

      1 large tomato (cut in a dice)

      1 tbsp garlic paste

      1 tbsp ginger paste

      1 tsp coriander powder

      1 tsp cumin powder

      1/2 tsp turmeric powder

      1/2 tsp red chili powder

      1 tsp garam masala powder

      1/2 tsp chat masala powder

      1/2 cup chopped cilantro

      1 tbsp vegetable oil

      Salt to taste

Ghugni Preparation:

1.      Soak dry peas overnight. In the morning pressure cook it on sim for half an hour. Take a heavy bottomed vessel, add oil, splutter cumin seeds then add cinnamon, cardamom, and bay leaf fry for a few seconds.

2.      Then add garlic, ginger, tomato, green chillies fry for a minute and then add onions and fry.

3.      After the onions turn brown add the tomatoes and tamarind paste and saute for a minute.When the tomatoes turn soft and pulpy add chili powder ,garam masala powder, chat masala powder and salt.

4.      Also add the cooked dry peas and boiled potatoes .Simmer for 10 minutes.Garnish with coriander leaves. Serve hot with rice or chappatis.