Question

How do you prepare the 'ghugni' for a Kolkata-style street food snack? Get the recipe for this popular dried pea curry.

Answer 1

Kolkata-style ghugni is prepared by soaking dried white peas overnight, then cooking them with potatoes and a flavorful spice blend including ginger, garlic, cumin, and chili powder, and finally garnishing with onions, coriander, and sometimes tamarind chutney.

Detailed Explanation:

Preparing authentic Kolkata-style ghugni involves several key steps to achieve its distinctive taste and texture. Here's a breakdown:

1. Soaking the Peas: Begin by thoroughly washing 1 cup of dried white peas (also known as matar). Soak them in plenty of water overnight, or for at least 8 hours. This rehydrates the peas, making them easier to cook and digest.
2. Pressure Cooking: Drain the soaked peas and transfer them to a pressure cooker. Add 1-2 medium-sized potatoes, peeled and cubed, along with 2-3 cups of fresh water. Add a pinch of turmeric powder and salt to taste. Pressure cook for about 4-5 whistles, or until the peas are tender but not mushy. Let the pressure release naturally.
3. Preparing the Spice Paste: While the peas are cooking, prepare the spice paste. In a blender or mortar and pestle, combine 1 inch of ginger, 4-5 cloves of garlic, 1 teaspoon of cumin powder, 1/2 teaspoon of coriander powder, 1/2 teaspoon of red chili powder (adjust to your spice preference), and a little water to form a smooth paste.
4. Tempering the Ghugni: In a large pan or wok, heat 2 tablespoons of mustard oil (or vegetable oil). Once the oil is hot, add a pinch of asafoetida (hing) and 1 dried red chili (optional). Add the prepared spice paste and sauté for 2-3 minutes, until the raw smell disappears. Be careful not to burn the spices.
5. Combining and Simmering: Mash the cooked potatoes slightly with the back of a spoon. Add the cooked peas and potatoes to the pan with the spice mixture. Add salt to taste and mix well. Add a little water if needed to achieve the desired consistency. Simmer for 10-15 minutes, allowing the flavors to meld together.
6. Garnishing and Serving: Garnish the ghugni with finely chopped onions, fresh coriander leaves, and a squeeze of lemon juice. Some vendors also add a drizzle of tamarind chutney for a sweet and tangy flavor. Serve hot as a street food snack.

Pro Tip:

For a richer flavor, use mustard oil for tempering and don't be afraid to adjust the spice levels to your liking. Some people also add a pinch of garam masala at the end for extra warmth.