In the node detail page


Ghugni (Yellow Peas Curry)

  • Duration: 30 minutes
  • Serves: 2–4 people

Authenticity Slice

Don’t overcook the peas as they will turn mushy.

Trivia Tadka

This healthy and easy-to-make Bengali-style curry is a popular street food in West Bengal.


  • Dried yellow peas, soaked overnight (2 cup)
  • Salt (1/2 tsp)
  • Vegetable oil (4 tbsp)
  • Potato, medium, cubed (1)
  • Bay leaf (tejpatta) (1)
  • Cumin seed (jeera) (1/2 tsp)
  • Onion, chopped (1/2 cup) (1 tsp)
  • Ginger-garlic paste (1 tsp)
  • MTR Haldi/Turmeric Powder (1/2 tsp)
  • MTR Lal Mirch/Red Chilli Powder (1/2 tsp)
  • Cumin powder (jeera) (1/2 tsp)
  • Tomato, chopped (1)
  • Salt and Sugar (to taste)
  • MTR Garam Masala (1/2 tsp)


  • Wash and soak peas overnight.
  • Add salt and pressure cook on medium heat for 2 whistles.
  • Turn off the flame and place the cooker under running water. Open the lid and keep aside.
  • Heat oil in a kadhai and add tejpatta and jeera to it. Fry for 30 secs.
  • Now add in onion and some salt. Fry till the onion becomes soft and light brown.
  • Make a paste of MTR Haldi/Turmeric Powder, jeera powder and MTR Lal Mirch/Red Chilli Powder using 2 tbsp water. Add ginger/garlic paste, sprinkle some water and sauté for a few seconds.
  • Add the onion to this mix and sauté till oil starts to separate.
  • Add chopped tomatoes, sprinkle some water and cover the pan with a lid.
  • Lower the heat and cook till tomatoes are not raw anymore.
  • After 2 mins, open the lid and stir fry the masala for 1 min. Add the fried potatoes and boiled dried peas and toss with the masala mixture.
  • Add 1/2 cup of warm water to the pan and let the curry boil for 5 mins, covered on low heat.
  • After 5 mins, sprinkle MTR Garam Masala and stir.
  • Turn off the heat and let the curry stand for 10 mins.
  • Ghugni is ready to be served.

Like this recipe? How would you rate it?


Scroll To Top

What are you craving for?

  • I want

  • made of


Get Cooking