Recipe: Niramish Ghugni | Bengal

A comforting Bengali preparation of dried peas, potatoes and aromatic spices, Niramish Ghugni is enjoyed as a snack, breakfast or part of a festive spread. Its thick, flavourful gravy makes it particularly suited to family gatherings and Bijoya celebrations.

Prep time: 10 mins + soaking | Cook time: 30 mins | Servings: 4

Ingredients

• 1 cup dried yellow peas or white peas
• 1 medium potato, peeled and diced
• 1 medium tomato, finely chopped
• 1 tbsp grated ginger
• 2 green chillies, slit
• 1 tsp cumin seeds
• 1 bay leaf
• ½ tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp garam masala
• 2 tbsp mustard oil
• 1 tsp salt, or to taste
• ½ tsp sugar
• 2 tbsp chopped fresh coriander
• 1½ cups water, approximately

Get the ingredients here

Method

1. Wash and soak the dried peas in plenty of water for 6–8 hours or overnight.
2. Drain and pressure-cook them with fresh water and a pinch of turmeric until tender but not mushy.
3. Heat mustard oil in a kadai.
4. Add bay leaf and cumin seeds and let them splutter.
5. Add ginger and green chillies and sauté for 30 seconds.
6. Add chopped tomato, turmeric, cumin powder and coriander powder.
7. Cook until the tomato softens and the oil begins to separate.
8. Add the cooked peas and diced potato.
9. Add salt, sugar and about 1½ cups water.
10. Cover and simmer until the potato is completely cooked and the gravy becomes thick.
11. Add garam masala and fresh coriander.
12. Serve warm.