Green Split Peas Ghugni

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. @sarchakra

COOK TIME: 2 & ½ hrs

PREP TIME: 15 mins

YIELDS: 5-6

Ingredients

  • Green split peas 1lb
  • Mustard oil 3 tbsp
  • Salt
  • Turmeric 1 tbsp
  • Whole red chilies 3, broken
  • Cumin seeds 2 tbsp, divided
  • Green cardamom 2
  • Cloves 5-6
  • Bay leaf 1, broken
  • Red chili powder 1 tbsp
  • Cumin powder 1 tbsp
  • Coriander powder 2 tbsp
  • Coconut slices 9-10
  • Onion 1, large, sliced
  • Garlic 1 tbsp
  • Ginger 1 tbsp
  • Tomatoes 2, chopped
  • Green chilies a few (according to taste) chopped
  • Lime juice for serving, as needed
  • Ghee 2 tbsp

Method

  • Dry roast 1 tbsp of cumin seeds. Cool. Grind. Keep aside.
  • 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.
  • Heat mustard oil. Shallow fry the coconut slices till golden. Keep aside. In the same oil add 1 tbsp cumin seeds, whole red chilies, bay leaf, cloves and green cardamom.
  • 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. 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.
  • Serve with fried coconut, ghee and the roasted cumin seed powder. Squeeze some fresh lime juice before eating.

Notes

I use frozen baby coconut slices that are super convenient for dishes like these. I buy them from the local Indian grocery shop in Rochester.

Sautéing the coconut slices
Tempering
Adding onions
Caramelizing the onions
Adding the tomatoes
Cooking the tomatoes
Adding the rest of the spices
Mashing the tomatoes and letting it cook
Adding the cooked green split peas
Closeup
Green Split Peas Ghugni

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