|Place of origin||India|
|Main ingredients||Black gram or dried yellow peas or dried white peas, gravy|
||It has been suggested that this article be merged with Chotpoti. (Discuss) Proposed since March 2013.|
|This article does not cite any references or sources. (May 2008)|
Ghugni is an evening snack in Eastern India (Assam, Bengal, Bihar, Orissa). Black gram (Kala Chana) or dried yellow peas or dried white peas is cooked with gravy, in the traditional eastern Indian style. It is then served with kurmura (puffed rice), and at times with hot onion pakoda/bhajiya.
Dried Yellow Peas - 2 cups
Water - 4 cups
Onion - 1/2
Ginger - 1 tsp
Garlic - 1tsp
Green Chillies - 0-2 ( your taste)
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Coconut Slices - 1 handful
Garam Masala - 1 tablespoon
Green Coriander Leaves - for garnishing
Tamarind chutney (optional)
Soak the peas overnight in water in a large container (to accommodate expansion).
Boil the soaked peas with some salt till soft.
While the peas are cooking:
- In a pan, add oil.
- Add the onion, ginger and garlic. Cook till the onion turns brown.
- Add tomatoes and green chillies. Stir some more
- Add this to the peas, and also add cumin and coriander powder and let it boil.
Add coconut slices and garam masala (preferably Bengali garam masala in this case).
Garnish with tamarind chutney, coriander greens, and onion pieces.
|This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it.|