Ghugni (Dried Yellow peas curry)

Its always difficult to fall back in routine after a break. Its pointless whether the break is a small one or big but it always make getting back to the grind difficult, very very difficult. Last week we went to our in law's place, somewhere in western Midnapore for a couple of days. Though I must admit that I was a little tensed as the son had high fever just the previous day yet I looked forward to the long drive.It was a long deserved break from the usual surrounding and same old same old routine life.

The kid loved the vast lush fields and chased birds as much as he could and enjoyed his cousin brother's company. whereas being her first visit to the ancestral home the daughter received plenty of attention and was showered with love, affection and blessings. It was a good break for all of us which made coming back a little difficult.

So to drive away the Monday morning blue I prepared this ghugni, which I believe everyone have some memories attached to it. it's one of the very famous street food all over Bengal and adjacent states of Orissa, Bihar and Jharkhand. You will hardly come by any Bengali who has not relished ghugni chhat at some point of his life. 

The yellow peas curry around Kolkata is served with many accompaniments. Some for taste some for texture. The Lightly spiced curry is loaded with sweet and spicy tamarind chutney, tart juice of lemon, crunchy heat from chopped green chilies, pungent fine pieces of purple of onion and a final sprinkling of smoky bhaja masala and beet noon (black salt)...The resultant dish is so irresistible that people scrape their bowls and fingers clean.

Ghugni

(serves 4)

Ingredients:

Dried yellow peas: 1 cup

Onion: 2 medium (purple Indian onions)

Ginger paste: 1 tsp

Cumin powder: 1/2 tsp

Tomato: 1 large

Potato: 1 large

Cumin seeds: 1/2 tsp

Oil: 1 tbsp+1 tsp

Chili powder: as per taste

Turmeric

Salt

Few drops of mustard oil

To serve:

Chopped purple onion

Chopped green chilies

Chopped fresh coriander

Bhaja masala

Black salt

Tamarind chutney

Lemon wedges

Method:

Wash the dry peas and soak for 5-6 hours till they are rehydrated.

In a pressure cooker place the drained peas and enough water to cover it. Add a pinch of turmeric and 1/2 tsp salt and few drops of mustard oil. Close the lid and cook on medium for 2 whistles. Using your spatula let the steam out and then open the lid.

Peel and cut the potato in cubes and keep aside.

Make a smooth paste of the onion and keep aside.

Heat oil in a pan or Kadhai and fry the potato pieces with a pinch salt till lightly golden. Take them out. In the same oil add the cumin seeds and when they splutter ass the onion paste. Fry till oil starts to separate (4-5 minutes). Add the ginger and cumin paste mixed with 2 tbsp water. Add turmeric, salt, chili powder and cook till oil starts to ooze from the sides.

Next mix in chopped tomatoes and cover. Let the tomato sweat and turn mushy (another 4-5 minutes). Mix in everything together and cook for another minute. Add the cooked peas with all the water and the fried potatoes. We like our ghugni with some juice (not dry and tight) so add water accordingly. Adjust seasoning and bring it to a boil. Cook covered on medium for 8-10 minutes till the potatoes are cooked and soft. 

Serve hot with the accompaniments.

Narkel die niramish ghugni (Dried yellow peas curry with coconut, no onion garlic)
Healthy Ghugni Aka Curried soy beans with mushroom