Matar (Ghugni) is a very simple but a versatile dish, relished across many states of India. It is a very favourite dish of the people of Odisha and Bengal and is eaten all the time. During breakfast it is eaten with Pori or Luchi, for lunch with rice or roti and as an evening snack with Aloo Bonda.
Ghugni is popular street food that’s cooked with soaked dried yellow peas in a mildly spiced broth-like gravy with a very few spices. With low saturated fat and cholesterol, high fiber content and rich complex carbohydrates, veggie delights like Matar (Ghugni) are your best bet at a meal which is nutritious and tasty.
You can also try our other recipes like Ghugni Chaat and Kala Chana.
Yields: 3 to 4 cups
Prep time: 15 minutes
Total time: 30 minutes
Ingredients for Matar (Ghugni)
1 cup Dried Yellow Peas soaked for 4 hours (Yellow Matar)
1 teaspoon ginger garlic paste
1/4 teaspoon haldi (Turmeric powder)
1 Green chilli chopped fine
1/2 teaspoon dhania (coriander powder)
1/3 teaspoon amchur (dry mango powder)
1/2 teaspoon Garam masala
1/2 teaspoon sugar
A pinch of Asafoetida
Salt to taste
1 Bay leaf
1/2 teaspoon cumin seeds
Oil 2 tablespoons
1 teaspoon lemon juice
1 onion chopped fine to serve
Directions for Ghugni
- In a pressure cooker boil the Matar with 2 and 1/2 cups of water and salt on medium heat for 15 minutes or till cooked.
- In a small bowl, combine ginger garlic paste, sugar and all the dry spices except mustard and hing. Add 2 tablespoon of water and mix well and keep aside.
- Heat oil in a pan; add cumin seeds, bay leaf and green chilli and stir till lightly browned.
- Add the paste and stir on low heat till oil comes out.
- Add the boiled peas and mix well. Add water if required and let it simmer for 10 minutes on low heat.
- Switch off the heat, add lemon juice and coriander.
- Serve hot garnished with onions along with Roti or Rice.
