Ghugni or Luchi Ghugni (White Peas Curry)

Ghugni is a kind of snack in Bengal,which you can find in every nook and corner of Bengal.Its very common and basic snack.Most of us start our day with a plate of ghugni with bread and a cup of tea.Or else luchi ghugni at home break fast menu.

Its very tasty and also very easy to prepare at home with in 20 min.

Lets share this recipe today.

Preparation Time: 20 min


Ingredients:
2 Cups soaked white Peas overnite
2 onios chopped in cube size(chop 1 onion into 8 pieces)
1 Tomato (chopped)
1/2 tbsp raw jeera(Raw cumin)
1/2 tbsp Garlic paste (You can use crushed garlic also)
1 tbsp Ginger  paste
1/2 tbsp Jeera powder (Cumin seed)
1/2 tbsp Dhania powder (Coriander)
1/4 tbsp Garam masala
Mustard oil
Salt to taste
1/4 tbsp sugar
10-15 soya chunks
2 green chili finely chopped

How to make Ghugni:
Its always better to soak the white peas overnight,so that they can be soft easily.Even after soaking also you have to put them in pressure cooker for 4-5 whistles.Add little bit salt while in cooker.After that drain that water and keep them separately in 2 containers.You can add the soya chunks with the white peas in cooker.

Now heat a pan with mustard oil.Add raw jeera and then add the onions.Add chopped green shilis and fry the onions till brown.Now add tomatoes and stire for a 2 min in medium flame.Now add the cooked peas and soya chunks in the pan.Increase the flame a bit and fry this whole mixture properly.
After 5 min of frying, add turmeric powder,Jeera powder,Dhania powder and ginger & garlic paste in it.Again stire properly so that masala can mix properly.

You have to be carefull while adidng the salt,as we have kept the cooked peas water apart.Which allready has some salt.So I would prefer not to add salt in the pan initially.

After frying all the peas and masalas, now add the water.Add a littlebit of sugar.Actually sugar will reduce the bitterness of the masalas,Its not like we are adidng sugar to make it sweet.The amount of sugar ll be very less.

Now cook for 5-7 min in high flame.If required you can add water and salt as per taste to it.

Finally add garam masala just before finishing.Stire it properly.You can garnish it with chopped onions and chopped coriander.Me personally prefer only chopped onions.even you can also add chopped green chili.

Ghugni is now ready.Its always best to have it with luchi.

Enjoy.