Ghugni with Egg
A hearty and spicy Bengali curry made from dried yellow peas, slow-simmered with aromatic spices. Topped with a boiled egg, this popular street food from Kolkata makes for a wholesome and flavorful meal.
For 4 servings
5 steps. 45 minutes total.
- 1
Step 1
- a.Preparation: Soak Peas and Boil Eggs
- b.Rinse the dried yellow peas thoroughly and soak them in 4-5 cups of water overnight, or for at least 8 hours.
- c.Once soaked, drain the water and rinse the peas again.
- d.In a separate saucepan, place the eggs, cover with cold water, and bring to a boil. Cook for 10-12 minutes to hard-boil them. Drain, cool under running cold water, peel, and set aside.
- 2
Step 2
- a.Pressure Cook the Peas
- b.Transfer the soaked and drained peas to a pressure cooker. Add 2.5 cups of fresh water, 0.5 tsp of salt, and 0.25 tsp of turmeric powder.
- c.Secure the lid and cook on medium-high heat for 4-5 whistles. Turn off the heat and allow the pressure to release naturally.
- d.Check the peas; they should be soft and cooked through but still hold their shape. Do not discard the cooking water.
- 3
Step 3
- a.Prepare the Masala Base
- b.Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it is fragrant and slightly smoking.
- c.Lower the heat and add the bay leaf, dried red chilies, and cumin seeds. Sauté for 30-40 seconds until the seeds splutter.
- d.Add the finely chopped onion and sauté for 6-8 minutes until it turns soft and golden brown.
- e.Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- f.Stir in the tomato puree, slit green chilies, and the powdered spices: remaining turmeric, red chili powder, cumin powder, and coriander powder.
- g.Cook this masala mixture for 5-7 minutes, stirring occasionally, until the oil begins to separate from the sides of the pan.
- 4
Step 4
- a.Combine and Simmer
- b.Pour the cooked peas along with their cooking liquid into the prepared masala. Mix everything gently.
- c.Add the remaining 1 tsp of salt and the sugar. If the gravy seems too thick, add up to 1.5 cups of hot water to reach your desired consistency.
- d.Bring the curry to a boil, then reduce the heat to low, cover, and let it simmer for 10-12 minutes. This allows the peas to absorb all the flavors of the masala.
- e.Stir in the garam masala powder, mix well, and cook for one final minute before turning off the heat.
- 5
Step 5
- a.Garnish and Serve
- b.Ladle the hot ghugni into serving bowls.
- c.Slice the boiled eggs in half and place two halves on top of each serving.
- d.Garnish generously with freshly chopped coriander leaves and a squeeze of lemon juice. For a street-style touch, you can also add finely chopped raw onions.
- e.Serve immediately with luchi (puffed bread), 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 is a crucial step; do not skip it as it ensures even and faster cooking.
- 2For a creamier texture, lightly mash about 1/4 cup of the cooked peas with the back of a spoon before adding them to the masala.
- 3Using mustard oil gives the ghugni its authentic Bengali flavor, but any neutral vegetable oil can be used as a substitute.
- 4Adjust the amount of red chili powder and green chilies to control the spice level according to your preference.
- 5The flavor of ghugni deepens over time. It often tastes even better the next day.
Adapt it for your goals.
Mutton Ghugni
For a non-vegetarian version, add 200g of small, bone-in mutton pieces. Sauté the mutton with the onions until browned, then pressure cook it with the peas until tender.
Vegan GhugniVegan Ghugni
Simply omit the boiled egg topping to make this dish completely vegan. The base curry is already plant-based.
Niramish Ghugni (No Onion/Garlic)Niramish Ghugni (No Onion/Garlic)
For a sattvic version, omit the onions and ginger-garlic paste. Add a pinch of asafoetida (hing) to the hot oil and increase the amount of tomato puree and ginger paste slightly.
With CoconutWith Coconut
A common variation involves adding small, thinly sliced pieces of fresh or dried coconut. Fry them in oil until golden and add them along with the masala for a delightful texture and flavor.
Why this is on our healthy list.
Excellent Source of Protein
Combining yellow peas and eggs provides a powerful dose of both plant-based and animal protein, essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
Yellow peas are rich in dietary fiber, which aids in digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Provides Sustained Energy
The complex carbohydrates from the peas are digested slowly, providing a steady release of energy, making this a great meal to keep you energized for hours.
Rich in Minerals
This dish is a good source of essential minerals like iron, which is vital for blood production, and magnesium, which plays a role in nerve function and bone health.
Frequently asked questions
One serving of Ghugni with Egg (approximately 365g) contains around 450-500 calories, depending on the amount of oil used. It's a balanced meal with carbohydrates, protein, and fiber.