Ghugni Bengali Yellow Pea Curry

Method

1. 1

   Soak the dried peas: Wash 1 cup dried yellow peas and soak in 3 cups water for 6 to 8 hours or overnight. The peas will swell and roughly double in size. Drain and rinse after soaking.

2. 2

   Pressure cook the peas: Place the soaked peas in a pressure cooker with 2 cups water. Cook on high until the first whistle, then reduce to medium heat for 3 to 4 more whistles. Let the pressure release naturally. Open and check — the peas should be completely soft but still whole, not disintegrated into mush. If not a pressure cooker, boil in a pot with a lid for 45 minutes.

3. 3

   Heat mustard oil until smoking: In a wide pan heat 3 tbsp mustard oil on high until it just begins to smoke. Reduce to medium. This removes mustard oil's pungency.

4. 4

   Temper: Add cumin seeds, bay leaves and dried red chilli. Stir for 20 seconds until the chilli darkens.

5. 5

   Cook the onion: Add the finely chopped onion. Cook on medium heat stirring every 2 minutes for 10 minutes until deep golden.

6. 6

   Add ginger, garlic and tomato: Add ginger paste and garlic paste. Stir 2 minutes. Add chopped tomatoes. Cook stirring for 8 minutes until broken down and oil separates.

7. 7

   Add spice powders: Turn to low heat. Add red chilli powder, coriander powder and turmeric. Stir 2 minutes.

8. 8

   Add the cooked peas and water: Add the boiled peas along with 1/2 cup of their cooking liquid. Add salt. Stir well to coat the peas with the spiced masala.

9. 9

   Simmer together: Cook on medium heat for 8 to 10 minutes, stirring occasionally, until the gravy thickens and clings to the peas. Add 1/2 tsp garam masala and stir.

10. 10

    Assemble and serve street-style: Spoon ghugni into small bowls or on plates. Top with raw finely chopped onion, chopped green chilli, a drizzle of raw mustard oil, a teaspoon of tamarind chutney and fresh coriander leaves. This topping is not optional — it is what makes ghugni taste authentic.

11. 11

    Note: Ghugni is the most popular street food of West Bengal and Bangladesh. It is sold from carts outside schools, offices and railway stations across Kolkata. While the base curry can be made ahead, the toppings — raw onion, mustard oil and tamarind chutney — must be added fresh just before serving. In coastal Bengal and Bangladesh, ghugni is also made with black chickpeas. During Durga Puja, ghugni stalls appear everywhere in Kolkata.