Kolkata style Ghugni chat is a very famous vegetarian dish among Bengalis during Bijoya Dashmi and popular street food in Kolkata. Sometimes it also called as Ghugny or Ghoogni.
- 1 cup yellow peas soaked into water for 3-4 hours or overnight ( the quantity of the peas will be double)
- 1 medium-size Potato ( about 1 cup) cut into small cube
- ¼ tsp turmeric powder
For Sauce or Masala
- 1 cup finely chopped onion
- 1 ½ tsp Ginger paste
- 1 tsp Garlic paste
- ½ cup finely chopped Tomato
In a bowl add a little bit of water to make a paste with,
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- ½ tsp Red chilli powder( here also you can adjust the amount according to your taste)
- ½ tsp Turmeric powder
For tempering the oil
- ½ tsp Cumin seeds
- 1 dry red Chilli
- 1 Bay leaf
Few Basic ingredients:
- 3 tbsp. Mustard oil
- Salt and Sugar to taste
Few more ingredients for seasoning:
- Sweet tamarind Chutney
- Bhaja Masala
- Chopped onion
- 2-3 green chillies chopped
- 1 lime
- Black salt
- Mustard oil
- Transfer the soaked yellow peas in a pressure cooker with double amount of water. Sprinkles 1/4 tsp turmeric powder and salt to taste into it. Put the lid on and set the cooker over high heat. Wait for one whistle, then reduce the heat to medium and wait for one more whistle. Then remove from heat, and let all the pressure release all by itself or You can cook the peas in a saucepan. In that case, add some extra water to cook the peas. Then place a colander on a mixing bowl and drain the cooked yellow peas on the sieve. Reserve the water or broth for later use.
- Preheat some oil in a Dutch oven, add cubed potatoes in this hot oil, sprinkle some salt and about ⅛ tsp turmeric powder and continue cooking until potatoes are 80% cooked through, then remove from oil.
- Add the tempering to the remaining oil and stir for few seconds to extract the flavour from the whole spices.
- Add chopped onion, sprinkle salt and cook for few minutes to soften the onions.
- Add ginger-garlic paste and cook for a few seconds.
- Add Chopped tomatoes, then the ground spice mix and continue cooking until oil releasing from the mixture.
- Add cooked peas, mix everything. Add peas water or broth and over high heat let it come to boil.
- Reduce the temperature to medium, cover with a lid and let it simmer for a few minutes. Remove from heat and set it aside.
- Take one or two ladles full of Ghugni in a small bowl, top with one small spoonful of tamarind chutney, Chopped onion, green chilli, chopped tomatoes, Chopped coriander leaves, ground toasted spice or Bhaja masala, black salt and few drops of lime juice.