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