Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, dried yellow peas ghugni or curry. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Dried Yellow Peas Ghugni or Curry is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Dried Yellow Peas Ghugni or Curry is something that I have loved my entire life.

Ghugni is made with Dried Yellow Peas. At first we have to soak the Dried Peas for overnight, and then boil it first and cook with spices. Street foods are so popular throughout India.

To begin with this recipe, we must first prepare a few ingredients. You can have dried yellow peas ghugni or curry using 20 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Dried Yellow Peas Ghugni or Curry:

1. Get 1 cup dried yellow peas
2. Make ready 2 onions chopped
3. Make ready 1 onion paste
4. Make ready 1 tsp ginger paste
5. Prepare 1/2 tsp garlic paste
6. Make ready 3 tbsp tomato puree
7. Take 4 tbsp mustard oil
8. Get 1 tsp ghee
9. Take 1 tsp kitchen king masala
10. Get 1 tsp dry roasted cumin seed powder
11. Make ready 1/2 tsp garam masala
12. Make ready 1/2 tsp turmeric powder
13. Make ready 1/2 tsp red chilli powder
14. Make ready To taste salt and sugar
15. Make ready 3 cloves
16. Take 2 cardamom
17. Take 1 stick cinnamon
18. Make ready 2 bay leaves
19. Prepare 1 tbsp coriander chopped
20. Make ready 1 tbsp coconut chopped

Ghugni is an iconic vegetarian Bengali snack made with dried yellow peas and served with luchi or pauruti. Bengali style Ghugni Recipe - How to make Ghugni Dried Green Peas Curry . Often there is a debate if Ghugni is a Street Food or Ghugni What are the ingredients for bengali ghugni chaat? You can use Dried Yellow Peas or Dried Green Peas.

Instructions to make Dried Yellow Peas Ghugni or Curry:

1. Soak yellow peas (matar)overnight in warm water.Discard water.Make a paste of onion,ginger garlic.Add this to the soaked peas.Add 3 tbsp mustard oil,red chilli powder,turmeric, kitchen king masala,tomato puree,1 tbsp chopped onion and coconut.Add bay leaves. Also add salt and sugar to taste.1 pinch baking soda may be added so that matar cooks well. Pressure cook upto 4 whistles.Open lid after 5 minutes.Check softness.It should be just done and not mushy.
2. Heat 1 tbsp oil in a pan and sprinkle half crushed whole garam masala.Lightly fry rest of onion and pour the ghugni over it.Boil it for few minutes and add roasted cumin powder.Sprinkle ghee and toss.Garnish with chopped coriander.Serve hot with chopped onion,lemon slices and green and red chillies as a side dish with any Indian flat bread or poori.

Ghugni or the famous Bengali style Yellow pea curry is something probably cherished best with Luchi by the Bongs. However, I do follow three different Now dry roast ½ Tsp. of Cumin Powder and add that along with Bengali Garam Masala and Ghee to the Ghugni. Mix fried Coconuts with the Ghugni. Drie yellow peas originated in the Middle East thousands of years ago. Canada and China are the largest dry pea producing countries.

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