Friday, September 08, 2006


Ghugni is a popular snack in East India (Bengal, Orissa, Bihar, Assam). It is traditionally served for late breakfasts or evening snacks with puffed rice. But I find it equally yummy with roti, bread and rice. It's speciality are the dried yellow/white peas with which it is cooked and has a lot of gravy.


Dried Yellow peas: 2 cups
Onion - 1/2
Ginger - 1 tsp
Garlic - 1tsp
Tomato -1
Coconut slices- 1 handful
Green chillies - 0-2 ( your taste)
salt and Oil
Tamarind chutney (optional)


Soak the peas overnight in about 4 cups of a water in a large container (to accommodate expansion). Boil the soaked peas with some salt till soft. Alternately pressure cook the peas till they are soft ( I think 4-5 whistles, but not sure).

While the peas are cooking....
In a pan, add oil.
Add the Onion, ginger , garlic and cook till onion is brown.
Add tomatoes and green chillies. Stir some more
Add this to the peas, and also add cumin and coriander powder and let it boil.
Add coconut slices and garam masala ( preferably Bengali garam masala in this case).
Garnish with tamarind chutney, coriander and onion pieces.
This is my contribution to weekend breakfast blogging