Bengali · serves 2

Ghugni

White peas in a thin spiced gravy. Street food you can make for four people for very little.

35 min Easy Vegetarian

Ingredients

  • 1.5 cups dried white peas, soaked overnight
  • 1 potato, small cubes
  • 1 onion, chopped
  • 2 tomatoes
  • 1 tbsp ginger paste
  • 1 tsp cumin
  • 1 tsp roasted cumin powder
  • 1 tsp bhaja masala or garam masala
  • 2 green chillies
  • 3 tbsp oil

Method

  1. Pressure cook the soaked peas with salt and turmeric — 4 whistles. They should be soft but still whole.
  2. Cumin in oil, onion till golden, ginger paste.
  3. Potato cubes, fried 4 minutes, then tomatoes and powders.
  4. Peas with their water in. Simmer 15 minutes — it should stay thin and soupy.
  5. Roasted cumin powder and bhaja masala at the end.
  6. Raw onion, green chilli, coriander and lemon on top. Eat with bread or on its own.

Questions people ask about Ghugni

How long does Ghugni take?

About 35 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of potato in Ghugni?

Use waxy potatoes hold their shape, floury ones fall apart. For curries you want waxy.

Can I make Ghugni ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Ghugni vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

Do I need a pressure cooker for Ghugni?

A cooker is faster but not essential. In an open pot, expect roughly three times the cooking time and keep an eye on the water level, topping up with hot water rather than cold.

What do you serve with Ghugni?

Eat with bread or on its own. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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