For Durga Pooja, Bengali households are sure to prepare Ghugni. This versatile dish can be served as a side dish or relished as a protein rich snack.
Ingredients:
1 Cup Dried Yellow Peas / Mutter / Batani
1 Boiled Potato (optional)
1 bit Tomato chopped
1 tsp chopped Green chillies
1 tsp grated Ginger
1/2 tsp Garam Masala Powder
1 tsp Turmeric powder
1 tsp Chili powder
4 tsp Tamarind pulp
1/4 tsp Black salt /kala namak
1/2 tsp Sugar
Salt to taste
For the seasoning:
3 tbsp Oil
1 tsp Jeera / Cumin seeds
2 Bay leaves
¾ inch Cinnamon
To Serve:
1/2 cup Radish/Mooli, grated or 1 Onion chopped finely
3/4 cup Tomatoes, chopped
2 tsp Green chillies, chopped
2 tbsp Fresh Coriander, chopped
1/2 Cup Nylon Sev (Optional)
2 tsp Lemon juice
4 tsp Mint chutney
3 tsp Tamarind sweet chutney
1 tsp Roasted cumin powder
1 tsp Chili powder
Method:
Soak peas for 8 hours. Pressure cook the peas along with little turmeric powder and a tsp of Oil.
If you are using Potatoes, shallow fry the boiled Potato pieces in Oil and keep it aside.
Heat Oil in a pan, add cumin seeds, bay leaves and cinnamon. Stir.
Add Tomatoes, Green chilies, and Ginger. Stir and cook until the Tomatoes turn soft. Add Salt, Black Salt, Sugar, Chili Powder, and Turmeric. Cook for a minute or two.
Add the boiled Peas and Tamarind Pulp and mix. If the mixture is too thick, add half a cup of water and stir.
Cover the pan and cook for 2 to 3 minutes. Add Garam Masala and stir.
To Serve:
Take a ladle full of Ghugni in a serving bowl, add Green and Tamarind Sweet Chutney and swirl them in.
Add Potatoes and top up with Tomatoes, Green Chilies, Radish/Onion, and Fresh Coriander. To add a little more tanginess and spiciness, add Lemon Juice, Roasted Cumin Powder, Black Salt and Chili Powder.
Top this with some Sev and serve immediately.