Ghughni
A hearty and flavorful Bengali curry made from dried yellow peas, simmered in a fragrant blend of spices. This iconic Kolkata street food is perfect as a snack or a main course with luchi or roti.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Soak and Cook the Peas
- b.Rinse the dried yellow peas thoroughly. Place them in a large bowl and cover with 8 cups of water. Let them soak for at least 8 hours or overnight.
- c.Drain the soaking water. Transfer the peas to a pressure cooker. Add 4 cups of fresh water, 1/2 tsp of the salt, and 1/4 tsp of the turmeric powder.
- d.Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15-20 minutes. The peas should be soft and cooked through but still hold their shape. Allow the pressure to release naturally.
- 2
Step 2
- a.Prepare the Masala Base
- b.Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking. This step is crucial to remove the pungent raw smell of the oil.
- c.Reduce the heat to medium. Add the bay leaf, dried red chilies, cinnamon stick, crushed green cardamom pods, cloves, and cumin seeds. Sauté for about 30-40 seconds until they become fragrant.
- d.Add the finely chopped onions and sauté for 7-8 minutes, stirring occasionally, until they turn soft and golden brown.
- e.Add the ginger and garlic pastes. Cook for another 1-2 minutes until the raw aroma disappears.
- 3
Step 3
- a.Cook the Spices and Tomatoes
- b.Add the finely chopped tomatoes and slit green chilies to the pan. Cook for 5-6 minutes, stirring frequently, until the tomatoes break down and become mushy.
- c.Add the remaining 3/4 tsp turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook the spice mixture for 3-4 minutes.
- d.Continue to sauté, stirring occasionally, until you see the oil separating from the masala at the edges of the pan.
- 4
Step 4
- a.Combine and Simmer
- b.Pour the cooked yellow peas along with their cooking liquid into the pan with the masala. Stir everything together gently.
- c.Add the remaining 1 tsp of salt and the sugar. If the curry seems too thick, add about 1/2 to 1 cup of hot water to reach your desired consistency.
- d.Bring the mixture to a boil. Then, reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the peas to absorb the flavors of the masala.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Stir in the garam masala powder.
- c.Garnish generously with finely chopped coriander leaves and raw red onion.
- d.Serve the Ghughni hot, with lemon wedges on the side to squeeze over before eating. It pairs wonderfully with luchi, paratha, roti, or just as a standalone snack.
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 non-negotiable for a soft texture and faster cooking time.
- 2For an authentic Bengali taste, use mustard oil and heat it until it's lightly smoking before adding spices.
- 3Don't overcook the peas in the pressure cooker. They should be tender but not mashed, retaining a slight bite.
- 4The final garnish of raw onion, fresh coriander, and a squeeze of lime is essential for the classic street-food experience, adding freshness and crunch.
- 5Adjust the amount of water during the simmering stage to achieve your preferred consistency, whether you like it thick or with more gravy.
Adapt it for your goals.
Niramish Ghughni (Vegetarian/No Onion-Garlic)
For a version without onion and garlic, skip them and increase the amount of ginger paste. Add a pinch of asafoetida (hing) to the hot oil with the whole spices. You can also add small cubes of fried coconut or boiled potatoes for extra texture.
Mangshor Ghughni (With Minced Meat)Mangshor Ghughni (With Minced Meat)
A popular variation includes minced meat (usually mutton). Brown about 200g of minced mutton with the onions and ginger-garlic paste before adding the powdered spices. Proceed with the rest of the recipe as directed.
With CoconutWith Coconut
Add 1/4 cup of grated fresh coconut along with the tomatoes for a richer, slightly sweet flavor profile common in some regional variations.
Why this is on our healthy list.
Rich in Plant-Based Protein
Dried yellow peas are an excellent source of plant-based protein, which is essential for muscle repair, building tissues, and overall body function.
High in Dietary Fiber
The high fiber content in peas promotes digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness, which can aid in weight management.
Provides Sustained Energy
As a source of complex carbohydrates, Ghughni provides a slow and steady release of energy, preventing sharp spikes in blood sugar and keeping you energized for longer.
Packed with Minerals
Yellow peas are a good source of important minerals like iron, magnesium, potassium, and folate, which are vital for blood production, nerve function, and heart health.
Frequently asked questions
One serving of this Ghughni recipe (approximately 1.5 cups or 385g) contains around 390-420 calories. The exact count can vary based on the amount of oil used and serving size.