Ghugni is one of Bengal’s most popular snacks. It is a curry of whole yellow peas or motor (matar) dal. A good Ghugni has motor dal that is well-cooked but still whole. The important thing is to cook the dal sparingly. The consistency must also be perfect—slurpy but never watery. With only about 180 kcal per serving, finding a more filling, healthy, and delicious evening snack isn’t easy.

Bengali Ghugni Recipe

The Bengali Ghugni recipe sounds familiar. Especially if you’re from West Bengal (an eastern state in India), this particular Niramish Ghugni dish is so prevalent in a Bong household that it has become synonymous with our food culture!

Ghugni recipe in Bengali style is a popular evening snack that satisfies the evening addas and also serves as a morning tiffin or snack session in every household! Oh! Yes, a bowl of Ghugni Chaat is always welcome, Bijoya Doshomi!

This mildly spiced dried yellow peas gravy is an evergreen staple that has spread its wings throughout Bengal.

Bengali Ghugni is traditionally cooked in a “Dekchi,” an aluminium open pot or a traditional pressure cooker. Cooked in a “dekchi” requires a lot of attention!

Yes, I understand who has time for it nowadays; life is hectic! So, today I’m sharing the Instant Pot version of making Matar Ghugni! The taste is unaffected, but you will save a lot of time.

What is Ghugni?

Ghugni is a popular street food made from soaked dried yellow peas in a lightly spiced broth-like gravy with only a few spices.

The Ghugni recipe is a staple in every Bengali household and is heartily enjoyed as an evening or morning tiffin/snack.

Popularly served by street vendors in a disposable “shaal” leaves bowl (the same bowls seen in the photos, imported from India) and garnished with generous amounts of chopped onions and green chilies.

In Bengali households, the Ghugni recipe Bengali style is also very popular with Puffed rice, Murmura or Muri, and it never goes wrong with Puris or Luchis.

What is Ghugni Chaat?

Ghugni Chaat is simply a Ghugni recipe that has been topped and served with the following ingredients:

  1. Sliced onion
  2. Green chilies, chopped
  3. Chutney Imli (sweetened & spiced tamarind pulp)
  4. Green chutney made from pureed coriander or cilantro leaves.
  5. Sev (gram flour fried vermicelli) (gram flour fried vermicelli)
  6. Juice of lime

With this recipe, you can easily make Ghugni Chaat. Simply serve the hot Ghugni and top it with the above-mentioned ingredients to make your own mouth watering Ghugni Chaat.

Expert Tips For Stovetop Method of Making Ghugni

  1. Instead of using an Instant Pot, use your regular pressure cooker.
  2. It takes two whistles to cook soaked dried yellow peas.
  3. Once again, cook them on low heat or one whistle with the masala.
  4. It is important to check between the cooking processes since each is different. For example, you should cook dried yellow peas until they are just cooked. Overcooked peas will become mushy and soft. More precisely, cook them beyond the al dante stage!

FAQs

Q: How many calories are there in Ghugni?

A: There are 180 calories per serving. 

Q: What to serve with Ghugni Bengali Style?

A: Bengali Style Ghugni is commonly served with puffed rice, murmura, or muri in West Bengal. Additionally, Ghugni without onion and garlic goes well with Puris or Luchis. The Bengali-style flavour, when served in a disposable “shaal”, leaves a bowl topped with chopped onions and green chillies! 

Q: What is the maximum storage time for Ghugni?

A: There are many ways to store Ghugni:

  • If stored in an airtight container in the refrigerator, Ghugni can be kept for three days.
  • It is possible to freeze the Ghugni recipe for one month. Freeze them in portion-sized containers. 
  • Just thaw, reheat in the microwave and enjoy! If you freeze them, do not add potatoes or onion & chili garnishes. You can always add garnishes later before serving.
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