Kolkata Ghugni
A tangy, spiced curry of dried yellow or white peas, a much-loved Kolkata street and roadside snack topped with onions, chilli and lemon.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Pressure cooker
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 7 g
- carbs
- 38 g
- fibre
- 9 g
- protein
- 12 g
- calories
- 260 kcal
Instructions
- 1
Pressure cook the soaked peas with turmeric and a little salt. Cook until soft, about 4–5 whistles.
- 2
Heat the mustard oil in a kadai (deep pan). Fry the chopped onion until golden.
- 3
Add the ginger-garlic paste and cook for 1 minute. Add the tomato and cook until soft.
- 4
Stir in the cumin powder and red chilli powder. Cook until the oil separates from the spices.
- 5
Add the boiled peas and their cooking liquid. Simmer for 10–15 minutes until slightly thick.
- 6
Press a few peas against the side of the pan with your spoon to thicken the gravy naturally.
- 7
Taste and adjust the salt as needed. Simmer for a final 5 minutes.
- 8
Serve hot. Top with chopped raw onion, green chilli, lemon juice and roasted spice mix.
Chef's tips
Mashing a few peas gives the curry a naturally thick texture without adding any thickener. Add plenty of fresh lemon juice for an authentic street-style tang.
Ingredient substitutions
- white peas → yellow dried peas or black chana
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat on the stovetop with a splash of water, then add fresh toppings before serving.
Common mistakes to avoid
- •Skipping the overnight soak, which leaves the peas hard and unevenly cooked.
- •Leaving off the raw onion and lemon topping, which gives the dish its signature fresh crunch.
Serving suggestions
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