Bengali Ghughni – Easy Dried White Peas Curry
Servings Prep Time
6servings 8hours
Cook Time Passive Time
20minutes 8hours
Servings Prep Time
6servings 8hours
Cook Time Passive Time
20minutes 8hours
Instructions
  1. Soak the dried white peas (called safed vatana in Marathi, safed matar in Hindi) overnight in a big bowl of water.
  2. Drain and place in a 3 litre + pressure cooker with 4 cups water and 1/2 tsp salt.
  3. After 1 whistle, keep on sim for 5 minutes. switch off when done.
  4. I have also tried cooking it on the stove top, but it takes way too long and the peas are unevenly cooked. Pressure cooking disintegrates some of the peas giving the ghughni a good texture. On pressure cooking, some of the skins will come off, but it does not do the dish any harm, in terms of texture, appearance or taste, so it is nothing to worry about.
  5. While the peas are cooking, prepare the spice paste for the ghughni. In a small mixer, blend the onion, ginger and garlic with 2-3 spoons of water to make a smooth paste.
  6. In a heavy bottomed pan, heat the mustard oil. Scrape out the paste into the hot oil, stirring constantly for 5-6 minutes.
  7. Into this, add the chilli powder, turmeric powder and remaining 1/2 tsp salt and stir for another 3-4 minutes.
  8. Tip the cooked peas into this spice mixture, thinning down with 1/4 cup water if required. Allow this to simmer for 5 minutes on a low flame.
  9. Remove into a serving bowl.
  10. Garnish with spoons of whisked yogurt topped with a sprinkle of roasted cumin powder, red chilli powder and coriander leaves.
  11. To make a ghughi chaat, take two ladles of ghughni in small bowl. Top with finely chopped onion, tomato, coriander, ginger juliennes, green chillies and a drizzle of sweet tamarind chutney over the top. Serve warm.