Dimer Ghugni
A classic Bengali street food delight! This hearty curry is made with tender yellow peas and potatoes, simmered in a fragrant spice blend, and crowned with a perfectly boiled egg. It's a comforting and flavorful dish perfect for any meal.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Cook the Peas and Potatoes
- b.Rinse the soaked yellow peas and drain them well.
- c.In a pressure cooker, combine the soaked peas, diced potato, 3 cups of water, and 0.5 tsp of salt.
- d.Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15-20 minutes, until the peas are tender but still hold their shape.
- e.Allow the pressure to release naturally before opening the cooker.
- 2
Step 2
- a.Prepare the Masala Base
- b.While the peas are cooking, heat the mustard oil in a kadai or heavy-bottomed pan over medium heat until it is fragrant and slightly smoking.
- c.Reduce the heat, add the bay leaf and cumin seeds. Let them sizzle for about 30 seconds until aromatic.
- d.Add the finely chopped onion and sauté for 6-8 minutes, stirring occasionally, until they become soft and golden brown.
- 3
Step 3
- a.Sauté Aromatics and Spices
- b.Add the ginger paste, garlic paste, and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
- c.Add the tomato puree and cook for 4-5 minutes, stirring frequently, until the mixture thickens and oil begins to separate at the edges.
- d.Lower the heat and add the turmeric powder, red chili powder, cumin powder, and coriander powder. Stir continuously for 1 minute to cook the spices without burning.
- 4
Step 4
- a.Combine and Simmer the Ghugni
- b.Carefully pour the cooked pea and potato mixture (along with its cooking water) into the pan with the masala. Mix gently to combine.
- c.Using the back of a ladle, lightly mash some of the peas and potatoes against the side of the pan. This will naturally thicken the gravy.
- d.Add the remaining 1 tsp of salt, sugar, and garam masala. If the gravy is too thick, add up to 1 cup of hot water to reach your desired consistency.
- e.Bring the curry to a gentle boil, then reduce the heat to low, cover, and simmer for 5-7 minutes to allow the flavors to meld together.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Ladle the hot ghugni into serving bowls.
- c.Slice the hard-boiled eggs in half and place two halves on top of each serving.
- d.Garnish generously with fresh chopped onions and coriander leaves.
- e.Serve immediately with lemon wedges on the side for squeezing over the top.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the peas overnight is crucial for them to cook evenly and achieve a soft texture.
- 2For an authentic Bengali flavor, use mustard oil. Heat it until it's slightly smoking to mellow its pungent flavor.
- 3Lightly mashing some of the cooked peas is the secret to a thick, creamy gravy without adding any flour or cream.
- 4Don't skip the final garnish of raw onions and lemon juice; it adds a fresh crunch and tang that elevates the entire dish.
- 5For an extra layer of flavor, sprinkle a pinch of 'bhaja moshla' (dry roasted and ground cumin and red chili) on top before serving.
Adapt it for your goals.
Vegan Version
To make this vegan, simply omit the hard-boiled eggs. The ghugni is delicious and protein-rich on its own.
Mutton Keema GhugniMutton Keema Ghugni
For a non-vegetarian version, add 200g of minced mutton (keema). Sauté the keema after the onions are browned and before adding the ginger-garlic paste, cooking until it's browned.
Different LegumeDifferent Legume
This recipe also works well with dried green peas or even black chickpeas (kala chana), though cooking times may vary.
Spicier GhugniSpicier Ghugni
Increase the amount of green chilies and red chili powder. You can also temper a whole dried red chili in the oil along with the cumin seeds for extra heat.
Why this is on our healthy list.
Excellent Source of Protein
Combining yellow peas and eggs makes this dish rich in high-quality protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The yellow peas are packed with dietary fiber, which aids in digestion, promotes a healthy gut microbiome, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Provides Sustained Energy
The complex carbohydrates from the peas and potatoes provide a steady release of energy, keeping you energized for longer without the crash associated with simple sugars.
Frequently asked questions
One serving of Dimer Ghugni (approximately 1.5 cups) contains around 520-550 calories, making it a substantial and filling meal. The calories come from a balanced mix of protein, carbohydrates, and fats.