Ingredients:
For Ghugni (Yellow Peas Curry):
- 1 cup dried yellow peas (ghugni)
- 2-3 tablespoons of mustard oil
- 1 large onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt to taste
- Water (for boiling)
For Ghonti (Potato Topping):
- 2-3 medium-sized potatoes, boiled and diced
- 1 teaspoon mustard oil
- A pinch of asafoetida (hing)
- 1 teaspoon nigella seeds (kalonji)
- 1 teaspoon red chili powder
- Salt to taste
For Gorom (Toppings and Garnish):
- Chopped fresh coriander leaves
- Chopped red onions
- Green chilies, finely chopped (adjust to taste)
- Lemon wedges
- Tamarind chutney (optional)
- Sev (crispy chickpea noodles, optional)
Instructions:
For Ghugni (Yellow Peas Curry):
1. Wash the dried yellow peas and soak them in water for at least 4-6 hours or overnight.
2. Drain and rinse the soaked peas, then transfer them to a pressure cooker. Add enough water to cover the peas and cook for about 3-4 whistles or until they are tender but not mushy.
3. In a separate pan, heat mustard oil until it smokes. Reduce the heat to low and add cumin seeds.
4. Add finely chopped onions and sauté until they turn golden brown.
5. Add ginger-garlic paste and sauté for another couple of minutes until the raw smell disappears.
6. Add turmeric powder, red chili powder, ground cumin, ground coriander, and salt. Mix well.
7. Add the cooked yellow peas (ghugni) to this mixture, along with some water if needed, to achieve the desired consistency. Simmer for 10-15 minutes until the flavors meld together.
For Ghonti (Potato Topping):
1. Heat mustard oil in a separate pan. Add asafoetida and nigella seeds.
2. Add the diced, boiled potatoes to the pan. Sprinkle red chili powder and salt over the potatoes.
3. Sauté the potatoes until they turn crispy and golden brown.
Assembly:
1. To serve Ghugni Ghonti Gorom, ladle the hot ghugni (yellow peas curry) into a bowl or a plate.
2. Top it with the crispy ghonti (spiced potatoes).
3. Garnish with chopped fresh coriander leaves, chopped red onions, green chilies, and lemon wedges.
4. Optionally, drizzle tamarind chutney over the dish for extra tanginess and sprinkle some sev for added crunch.
5. Serve hot and enjoy this flavorful Bengali street food classic!
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