Bengali Ghugni - Dried yellow peas curry
Baisali's homely kitchen
Baisali's homely kitchen
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Ingredients

  • Preparation Time: - Apart from
  • soaking the peas overnight it is 20 min
  • 250 gm (1 ¼ cup) Ghugni Motor /Dried yellow peas
  • 1 large or 2 medium Potatos
  • 1 large or 2 medium Tomato chopped
  • 1 large sized onion chopped
  • 1 Bay leaf (optional – I have not used)
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1 whole Red Chilli (you can use more according to
  • your taste)
  • 1 tsp Kashmiri red chili powder – I prefer this as it
  • is less spicy but you can use normal red chili powder also. Even you can
  • increase the amount here according to your taste.
  • 1 tsp Cumin seeds
  • 2 green Chili slitted – one for cooking and one for
  • garnishing
  • 1 tsp Turmeric Powder
  • 1 tsp Ginger and garlic paste
  • 4 tbsp Mustard Oil for authentic Bengali preparation.
  • I use a 50:50 mixture of vegetable and mustard oil.
  • 1 tsp Tomato sauce ( can use more if you have a sugar
  • tooth)
  • 1 tsp Garam Masala powder
  • Salt to taste
  • Pinch of Amchur powder or light Tamarind water
  • (optional)
  • ½ tsp lemon juice
  • Few chopped coriander leaves

Instructions

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