"Ghugni is the ultimate Bengali street food popular especially in Kolkata, West Bengal. Traditionally ghugni is made with white peas or yellow vatana lentils found in Indian grocery stores. I found some split green peas in my recent shopping expedition and decided to use the ghugni flavors in this recipe. I cooked the green split peas in the slow cooker for a couple of hours. To shorten the cooking time you can do this process in a pressure cooker too. Ghugni is a wholesome meal and can be eaten with puffed rice (muri or murmura) or with some luchi or poori too."
Green Split Peas Ghugni
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Prep time 15mins
Cook time 2hrs 30mins
Serves or Makes: 5
Recipe Card
ingredients
- 1 pound green split peas
- 3 tbsp mustard oil
- salt
- 1 tbsp turmeric
- 3 whole red chilies
- 2 tbsp divided cumin seeds
- 2 green cardamom
- 6 cloves
- 1 broken into pieces bay leaf
- 1 tbsp red chili powder
- 1 tbsp cumin powder
- 2 tbsp coriander powder
- 10 coconut slices
- 1 large sliced onion
- 1 tbsp garlic
- 1 tbsp ginger
- 2 chopped tomatoes
- 3 chopped green chilies
- lime juice
- 2 tbsp ghee
Method
Step 1
Dry roast 1 tbsp of cumin seeds. Cool. Grind. Keep aside.
Step 2
Turn slow cooker to high. Add green split peas, salt and turmeric and 4 cups of water. Cook on high for 2 hours. Turn the slow cooker off.
Step 3
Heat mustard oil. Shallow fry the coconut slices till golden. Keep aside.
Step 4
In the same oil add 1 tbsp cumin seeds, whole red chilies, bay leaf, cloves and green cardamom.
Step 5
Add in sliced onions and sauté till slightly caramelized. Add in chopped tomatoes. Add red chili powder, cumin powder and coriander powder. Cook on high. With a masher, gently mash the tomatoes so they mix into the sauce.
Step 6
Add garlic, ginger and chopped green chilies. Let it cook. Add boiled green split peas. Add some more water and let it come to a boil. Adjust the seasoning.
Step 7
Serve with fried coconut, ghee and the roasted cumin seed powder. Squeeze some fresh lime juice before eating.