Narkel-er Niramish Ghugni (Yellow peas curry with Coconut)

11:25 AM



Ghugni or ghuguni is a very popular snack in Bengal, Orissa, Assam and Bihar. There are many versions of ghugni but the basic recipe is to cook boiled yellow peas with common Indian spice mix i.e. onion-ginger-tomato. In my initial days of blogging I had shared one healthy recipe of ghugni but what I dint understand then was before doling out the healthier version one needs to share the basic recipe first. I haven’t changed much yet and today what I am sharing again is the pure vegetarian version (sans onion-garlic) of it. The basic version most probably will have to wait for another year or so. In meantime you can go and check the stories I shared THERE.

We Bengalis have a peculiar habit of cooking a pure vegetarian version of all our favourite dishes. In our quest for doing so we even have many vegetarian versions of goat meat, fish and vegetables. Which we first offer to God and enjoy there after. This no onion-garlic ghugni recipe is also meant for the puja days. Which is often served with soft-puffy luchis for breakfast. Yes this is another great combinations after luchi-alu’r charchari that Bengalis die for.


If on a sleepy morning you travel by the suburbs and look for some breakfast options, most probably you will find this in the roadside tea shops either to go with puffed rice or toasted white bread. People like my Hubby or my elder brother say that’s the best breakfast one could have. Am yet to agree with them as I just cant stand that mush of yellow peas and cubed potatoes, thickened with flour and topped with everything they can think of. I much prefer the homemade ones where the peas still retain their shape and beautifully soaks all the flavours and spices.

For me Maa makes the best ghugni in this world and I guess many of my friends will agree with me on this. Still people mention how they loved the ghugni Maa used to serve (she still does but her daughter’s friends are way to busy to drop in now a days) on holi or rakhi. Those days are gone but memories and tastes linger on in our hearts.

Narkel- er Ghugni
(serves 4)

Ingredients:
Dry yellow peas: 1 cup
Potato: 1; medium
Coconut: ½ cup; sliced and chopped
Ginger paste: 2 tsp
Cumin powder: 1 tsp
Coriander powder: 1 tsp
Cumin seeds: 1/3 tsp
Green chillies: 2 pieces
Red chili powder; ½ tsp
Whole cloves: 2 pieces
Bay leaf: 1
Cinnamon: little piece
Bengali Garam masala powder: 1/3 tsp
Turmeric
Salt
Sugar: 1/3 tsp
Oil: 11/2 tbsp

Method:
To boil the peas it needs to be soaked at least for 3-4 hours. Then pressure cook the peas with salt and turmeric on medium flame for 2 whistles. Let the steam escape on its own then open the lid. The peas should be cooked through but not mushy.
Here I must say that the cooking time depends on the quality of the peas. If you are doing this for the first time then start by cooking it only for one whistle. Let the steam escape and check. If it's undercooked then you can cook it further and this way you will get the idea.

Peel the potato, wash and cut in small (1/2”) cubes. Keep aside.

Mix the ginger paste, cumin- coriander powder, chilli powder with ¼ cup water. Mix and keep aside.

Heat the oil in a kadhai or a big pan. Fry the chopped coconut pieces till golden. Drain and keep aside.

In the same oil add the whole clove, cinnamon, bay leaf. Once they splutter add the slited green chili and cumin seeds. When the aroma rises add the cubed potatoes and pinch of salt. Fry till the potatoes are light brown in colour.

Pour in the mixed spices and keep frying on low for couple of minutes. The oil will start to separate at the sides. Add the boiled peas and turmeric in it and mix thoroughly.

Check the seasoning and let it come to a boil, then add the fried coconut pieces. Add more water if needed. The end dish should have thick gravy, so adjust the water accordingly.

Once the peas soak the flavours and the potatoes are cooked add the sugar and adjust the seasoning.

Sprinkle the garam masala powder and mix.

Serve with lemon wedges, black salt and bhaja masala.

I love my coconut ghugni as it is with hot masala tea. But as I mentioned earlier it could be served with roti, toasted bread, luchi, paratha or puffed rice.

A Homemaker's Notes:
Donot over boil the peas as this will ruin the texture and taste of the Ghugni.

Similarly fresh green peas could be cooked. Though you do not have to pressure cook that. Just add fresh peas in the spice mix and cook.


Events:
Sending this to Susan's MLLA# 45 hosted this month at girlchef.
Food Corner's hot and spicy treats.
Cooking concepts: Vegan Diet on Srav's blog
For you Mum at Nupur's UK Rasoi.
Holi Fest at Sizzling Tastebuds
Vardhini's love lock with legumes.



Tags:
Ghugni, ghuguni, gugni, bengali ghugni recipe, matar ghugni. mator, holud mator recipe, yellow vatana curry, yellow peas curry, matorshunti'r ghugni, karaishuti ghugni, bengali peas recipe, best dry peas recipe, how to cook yellow peas, curried dried peas, coconut with lentil, mator narkol, no onion garlic recipe, brat recipe, vrat recipe, light peas stew, no garlic lentil dish, what to cook for puja, durga puja special menu, pujor special ranna, bangali ghugni, what to cook for a big party. Misal recipe, gujarati misal pav

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33 comments

  1. turmericnspiceMarch 28, 2012 at 11:37 AM

    I love Bengali food !! Growing up under the umbrella of ramkrishna mission - every second Sunday was eating out at the mission -- this ghugni brings back childhood memories :)

    ReplyDelete
  2. Sayantani Mahapatra MudiMarch 28, 2012 at 11:47 AM

    @Turmeric, Oh my hubby was a part of this organisation too and every time I make this vegetarian version he says the same.

    ReplyDelete
  3. SarmisthaMarch 28, 2012 at 11:59 AM

    ghughni r kotha shunleyee kolkatar borsha kaal mone pore...all time fav..
    matir khuri ta ki darun.LAst time when I went to kolkata , there is this tea stall in city center saltlake..they serve awesome tea in these kind of khuri.ghughni tao darun bhabe serve korecho :)

    ReplyDelete
  4. Sayantani Mahapatra MudiMarch 28, 2012 at 12:03 PM

    @Sarmistha, cha er cup ta oi tea junction thekei collect kara...ar matir bason gulo anyo akta bangali restaurant theke. food blogger hoe ki jugaru hoe gechi boloto.

    ReplyDelete
  5. Home Cooked Oriya FoodMarch 28, 2012 at 6:36 PM

    oh love this with the cut coconut pieces...
    I love it, especially back home!

    ReplyDelete
  6. ChamMarch 28, 2012 at 7:40 PM

    I guess It can be eaten all alone without any roti. Very different I love yellow peas and coconut is nice touch!

    ReplyDelete
  7. ArchanaMarch 28, 2012 at 8:44 PM

    Its strange how we, Non-Bengalis associate Bengali food with fish, or basically something non-vegetarian. After reading your blog and Bong Mom's, I realise how so many vegetarian and non-onion-garlic version exist ! Have you had misal from Maharashtra, this sounds similar to that...very interesting that you use coconut in this ! That again I never associated with Bengali cooking...

    ReplyDelete
  8. Sayantani Mahapatra MudiMarch 28, 2012 at 9:19 PM

    @Cham I love it that way only.

    @Arch, yes this is very similar with Misal, I saw the recipe on the last issue of BBC Goodfood. we use a lot of coconut in our pure vegetarian dishes. like we cook chana or mung dal with it and also many summer dishes like banana flower, bottle gourd curries etc.

    ReplyDelete
  9. Sanjeeta kkMarch 28, 2012 at 9:22 PM

    Oh..I did not know Gughni is popular in other states as well...except the coconut part looks like the recipe has many things in common. I thought its mainly from Rajasthan.. Would now like to cook your version and see the difference.

    ReplyDelete
  10. Vimitha DuraiMarch 28, 2012 at 9:47 PM

    Nice curry... Would be great with chapathis

    ReplyDelete
  11. Sayantani Mahapatra MudiMarch 28, 2012 at 10:38 PM

    @Sanjeeta, coconut is very common in our vegetarian dishes. we mostly cook dal or summer vegetables like bottle gourd or banana flowers with this.

    ReplyDelete
  12. Nandita SSMarch 29, 2012 at 12:10 AM

    The curry looks so yummy and rustic. Would love to try this :)

    ReplyDelete
  13. sulagna March 29, 2012 at 12:20 AM

    hi sayantani this si sulagna from pune, born and raised in jharkhand i now live in the land of vada pao..you blog cme as breather fo air because i absolutely love bengali food.khon ofc thike fire shomoy peleyi kichu experiment kori..ghughni has some very fond childhood memories attached !

    ReplyDelete
  14. FaseelaMarch 29, 2012 at 1:08 AM

    wow...yummy n nutritious.....

    ReplyDelete
  15. KalyaniMarch 29, 2012 at 4:32 AM

    healthy and delicious curry .........

    ReplyDelete
  16. KurryleavesMarch 29, 2012 at 6:04 AM

    curry looks delicious...perfect with roti..

    ReplyDelete
  17. PremaMarch 29, 2012 at 7:42 AM

    wow healthy n nutricious recipe,luks so delicious n yum...

    ReplyDelete
  18. PreetiMarch 29, 2012 at 9:10 AM

    Ah your ghughni makes me so very nostalgic!! I do love the ghughni but what I love more here are all the servers!! I wish I was in India to:))

    ReplyDelete
  19. radhaMarch 29, 2012 at 10:30 AM

    Oh wow! absolutely delicious.

    ReplyDelete
  20. SwathiMarch 29, 2012 at 10:59 AM

    Ghugni with coconut, this my kind of recipe. We have weakness to coconut. Looks delicious.

    ReplyDelete
  21. JagrutiMarch 29, 2012 at 9:34 PM

    Ghuguni brings back so many memories since its associated with the famous "Dahi bara and aloo dum" of my hometown Cuttack, Odissa. Love your rendition though we never add coconut to it..will try adding this next time :)

    ReplyDelete
  22. Sanghamitra Bhattacherjee(Mukherjee)March 30, 2012 at 4:13 AM

    Yes, also I know the tea shop( tea junction) at City Centre,Salt Lake. Small world :)
    Osadharon hoyechhe ghugni. Mangsh-er othoba narkel-er jebhabei banano hok it is a hot fab in any bong home..tai na?

    ReplyDelete
  23. LifewithspicesMarch 30, 2012 at 7:16 AM

    looks delicious n nice clicks!!

    ReplyDelete
  24. Sayantani Mahapatra MudiMarch 30, 2012 at 8:07 AM

    @Preeti and Sanghamitra, you dont know how I managed to collect these posts and plates. My hubby threatens me saiing if I continue like this he will disown me.

    @Jagruti, i guess this is a Bengali speciality may be not that popular in Orissa.

    ReplyDelete
  25. Sayantani Mahapatra MudiMarch 30, 2012 at 8:07 AM

    @Sulagna, thanks for your comment...love to know that you liked my blog.

    ReplyDelete
  26. Heather S-GMarch 30, 2012 at 9:58 AM

    This is such a beautiful dish - I just love the colors...they are so warm and sunny. It would make me happy to start my day with this. Thank you for sharing it w/ MLLA this month :D

    ReplyDelete
  27. www.mahaslovelyhome.comMarch 30, 2012 at 11:36 AM

    very healthy n tasty too..nice one.Book marked.
    Maha

    ReplyDelete
  28. PreeOccupiedMarch 30, 2012 at 6:35 PM

    Ki shundor ghugni ta dekhte. Love the presentation. Tobe shaal pata te khete aaro moja lage na?!

    ReplyDelete
  29. KalyaniMarch 31, 2012 at 5:53 AM

    Ghugni sooo much reminds me of my trip to Calcutta (kolkata ?!) ... Perfect clicks Sayantani... and thanks for linking too :)


    Kalyani
    Sizzling Tastebuds
    Event : Pickles & Preserves Fest + Giveaway

    ReplyDelete
  30. SravsMarch 31, 2012 at 5:55 AM

    Very appealing and super nourishing dish !! Thanks for linking to the event!!

    Ongoing event
    CC:Vegan Diet - Plant Based Food

    ReplyDelete
  31. VardhiniApril 1, 2012 at 9:45 PM

    New dish and the clicks are inviting. Thx for linking to the event.

    Vardhini
    Event: Legumes
    Event: Side Dishes

    ReplyDelete
  32. mouApril 29, 2014 at 3:13 PM

    Hi Sayanti, Just finished cooking ghugni following your recipe. Darun recipe. Darun hoyeche khete ! Thanks a lot :)
    Tanusree

    ReplyDelete
  33. Sayantani Mahapatra MudiApril 29, 2014 at 8:15 PM

    Thanks Tanusri for trying this out. soooo glad that you liked it.

    ReplyDelete

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