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December 10, 2024
Ghugni is a popular Indian street food dish made with boiled yellow peas, mixed with an assortment of spices and served hot. It is commonly enjoyed as a snack or a light meal, and is packed with flavor and nutrition. Cooking ghugni is relatively easy, and with a few simple steps, you can recreate this delicious dish in the comfort of your own kitchen.
To cook ghugni, you will need yellow peas, which can be soaked overnight or boiled until tender. The peas are then sautéed with a blend of aromatic spices such as turmeric, cumin, and garam masala, which give the dish its distinct flavor. The spices can be adjusted according to personal taste preferences.
Ghugni can be enjoyed on its own or served with a variety of accompaniments. Common garnishes include chopped onions, tomatoes, cilantro, and a squeeze of lime juice. It can also be paired with bread, such as puri or kachori, or served over rice for a more substantial meal. Whether you’re a fan of Indian cuisine or simply looking to try something new, ghugni is a versatile and flavorful dish that is sure to satisfy your taste buds.
What is Ghugni?
Ghugni is a popular Indian street food dish that originates from the Eastern region of India, specifically Bengal and Odisha. It is a spicy and tangy curry made from yellow peas, commonly known as matar or mushur dal, and seasoned with a variety of aromatic spices.
The dish is typically made by cooking the yellow peas until they are soft and tender. They are then simmered in a flavorful curry made from a combination of spices like cumin, turmeric, ginger, garlic, and red chili powder. This gives the ghugni its distinct spicy and aromatic flavor.
Ghugni can be enjoyed on its own as a snack or served as a side dish with other traditional Indian dishes like roti (Indian bread) or rice. It is often garnished with freshly chopped onions, green chilies, coriander leaves, and a squeeze of lemon juice to enhance its taste.
Ghugni is a popular street food dish that is commonly sold by street vendors in India. It is loved for its delicious taste, affordability, and the comforting feeling it provides during cold winter months. It is often enjoyed as a breakfast or evening snack option by people of all ages.
Overall, ghugni is a delicious and versatile dish that showcases the flavors and culinary traditions of Eastern India. Whether you are a fan of Indian cuisine or love exploring new flavors, ghugni is definitely worth a try!
Ingredients for Ghugni
Below is a list of the ingredients needed to make delicious ghugni:
Main Ingredients:
- 1 cup dried yellow peas
- 3 cups water
- 2 tablespoons mustard oil
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder
- 2 teaspoons roasted cumin powder
- 1 teaspoon garam masala
- Salt to taste
Garnishing:
- 1 onion, finely sliced
- 2 tablespoons chopped coriander leaves
- 1 tablespoon lemon juice
These ingredients will give the ghugni a flavorful and spicy taste. Make sure to gather all the ingredients before starting the cooking process.
Preparing the Ghugni
Before you start cooking ghugni, you need to prepare the ingredients and carry out a few steps to ensure the dish turns out delicious.
Ingredients:
- 1 cup dried yellow peas
- 4 cups water
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, slit
- 1 teaspoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- Chopped coriander leaves for garnish
- Tamarind chutney
- Chopped onions
- Chopped green chilies
- Chopped coriander leaves
Steps:
- Wash the dried yellow peas thoroughly and soak them overnight in water.
- Drain the soaked peas and rinse them again before cooking.
- In a large pot, bring 4 cups of water to a boil and add the soaked peas. Cook them until they become soft and tender.
- Heat oil in a separate pan and add cumin seeds. Let them splutter.
- Add finely chopped onions to the pan and sauté them until they turn golden brown.
- Add ginger-garlic paste, green chilies, and tomatoes. Cook until the tomatoes become soft and mushy.
- Add turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well.
- Drain the cooked peas and add them to the pan. Mix everything together.
- Add salt to taste and cook the mixture for a few more minutes.
- Garnish with chopped coriander leaves.
- Serve the ghugni hot, topped with tamarind chutney, chopped onions, chopped green chilies, and chopped coriander leaves.
Now that you know how to prepare the ghugni, it’s time to enjoy this delicious and hearty dish with your family and friends!
Cooking the Ghugni
To cook ghugni, you will need the following ingredients:
- 1 cup dried yellow peas
- 3 cups water
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 green chilies, slit
- 1 teaspoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
Follow these steps to cook ghugni:
Step 1: Rinse the dried yellow peas thoroughly and soak them in water overnight or for at least 6-8 hours. Drain the water before cooking.
Step 2: Heat oil in a pan on medium heat. Add the chopped onion and green chilies. Sauté until the onion turns golden brown.
Step 3: Add the ginger-garlic paste to the pan and cook for a minute until the raw smell disappears.
Step 4: Add the soaked yellow peas to the pan and mix well with the onion mixture.
Step 5: Add turmeric powder, cumin powder, red chili powder, garam masala, and salt to taste. Mix everything well.
Step 6: Add water to the pan and bring it to a boil. Reduce the heat to low, cover the pan, and let it simmer for about 30-40 minutes or until the yellow peas are cooked and soft.
Step 7: Stir occasionally and add more water if required to achieve the desired consistency.
Step 8: Once the yellow peas are cooked, remove from heat and garnish with fresh coriander leaves.
Step 9: Serve the delicious ghugni hot with your choice of bread or rice.
Note: You can also add diced potatoes or boiled eggs to ghugni for added taste and texture.
Serving Suggestions for Ghugni
Ghugni is a versatile dish that can be served in various ways to suit your taste and preferences. Here are some serving suggestions to enjoy this delicious dish:
- Traditional Serving: Serve ghugni as a snack or a main course dish with a garnish of chopped onions, green chilies, and coriander leaves. It can be enjoyed on its own or with a side of bread, such as puri or roti.
- Street Food Style: Serve ghugni in a bowl, topped with a dollop of yogurt, tamarind chutney, and a sprinkle of chaat masala. You can also add a handful of sev (fried chickpea flour noodles) for a crunch.
- Healthy Bowl: Create a nutritious bowl by serving ghugni over steamed rice or quinoa. Add some sautéed vegetables, such as bell peppers, carrots, and peas, for a balanced meal.
- Taco Filling: Use ghugni as a filling for tacos or wraps. Warm up some tortillas and fill them with ghugni, along with shredded lettuce, sliced tomatoes, and a drizzle of mint chutney or hot sauce.
- Ghugni Chaat: Make a chaat-style ghugni by combining it with boiled potatoes, boiled moong sprouts, chopped tomatoes, and a generous squeeze of lemon juice. Top it with sev, pomegranate seeds, and some finely chopped mint leaves.
Feel free to get creative and experiment with different toppings and accompaniments to enhance the flavor of ghugni. Whether it’s a quick snack or a hearty meal, ghugni is sure to satisfy your taste buds!
Tips for Perfect Ghugni
Preparing ghugni may seem intimidating at first, but with a few helpful tips, you can easily achieve a perfect and delicious dish. Here are some tips to ensure your ghugni turns out just the way you want:
- Soak the dried peas: Before cooking, soak the dried peas overnight or for at least 8 hours. This will help soften them and reduce cooking time.
- Pressure cook for convenience: To save time and effort, consider using a pressure cooker to cook the soaked peas. This will significantly reduce the cooking time.
- Spice it up: Play around with the spices to customize the flavor of your ghugni. You can add more chili powder for a spicier taste or adjust the amount of garam masala to your liking.
- Balance the flavors: Ghugni is traditionally a flavorful dish, so make sure to balance the spices with a tangy element. Squeeze some lemon juice on top or serve with tamarind chutney for an extra zing.
- Garnish with love: Before serving, garnish your ghugni with fresh coriander leaves and chopped onions for added freshness and texture. This will also enhance the overall presentation of the dish.
- Experiment with toppings: Ghugni can be enjoyed on its own, but you can also get creative with toppings. Consider adding crispy sev or crushed papdi for a delightful crunch.
- Serve it hot: Ghugni is best enjoyed when served hot. Make sure to serve it immediately after preparation to fully savor its flavors and textures.
By following these tips, you’ll be able to create a mouthwatering ghugni that is sure to impress your family and friends. So don’t hesitate, gather your ingredients and start cooking!
FAQ
What is ghugni?
Ghugni is a popular Indian snack made from dried yellow peas.
What are the main ingredients needed to cook ghugni?
The main ingredients for ghugni include dried yellow peas, onions, tomatoes, ginger, garlic, spices, and garnishes like coriander leaves.
How do I soak the dried yellow peas?
Soak the dried yellow peas in water overnight or for at least 6-8 hours before cooking. Alternatively, you can also soak them in hot water for 2 hours.
Can I use canned peas instead of dried yellow peas?
Yes, you can use canned peas as a quicker alternative to dried yellow peas. Just make sure to rinse them well before using.
What are some common variations of ghugni?
Some common variations of ghugni include adding boiled potatoes, chopped green chilies, or tamarind pulp for a tangy taste. Additionally, some people also garnish it with grated coconut or sev (a type of fried noodle).