Bengali Dry Matar Ghugni
Ghugni is an evening snack in Eastern India prepared from dried yellow peas or dried white peas is cooked with gravy, in the traditional eastern Indian style. It is generally served hot with pav or bread.
Servings Prep Time
4people 15minutes
Cook Time
30minutes
Servings Prep Time
4people 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Soak the dry mattar in water overnight . Drain the water and keep aside. Now heat 2 tbsp oil in a pan and add cumin seeds and let it splutter.
  2. After the cumin seeds splutter add the onion,green chillies and ginger-garlic paste. Sauté for 2 minutes. Now add the tomatoes and mix well.
  3. To this add the turmeric powder,cumin powder,chillie powder and salt and sauté for 3 minutes till the masala is well cooked.
  4. Add the cooked peas to this masala ,mix well and add water water for the gravy. Let the water come to a boil. Cook till the right consistency of the gravy is achieved. Lastly, add garam masala powder and mix well.
  5. Garnish with chopped onions,chopped green chillies and chopped coriander leaves.
  6. Serve hot with rotis or pav.