Matar Ghugni Recipe

Recipe By Slurrp

Matar Ghugni is a popular Indian street food made with dried yellow peas cooked in a spicy and tangy gravy. It is a flavorful and protein-rich dish that is often enjoyed as a snack or a side dish. The peas are soaked overnight and then cooked with a blend of spices, onions, tomatoes, and tamarind pulp. Matar Ghugni is typically garnished with chopped onions, coriander leaves, and a squeeze of lemon juice.

4.2
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Rate
Vegdiet
4hr 20minstotal
4hr Prep
20minsCook
4hr 20m.total
4hr Prep
20m.Cook
Matar Ghugni
plan
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ingredients serve

Ingredients for Matar Ghugni Recipe

  • 1/4 cup Dried Yellow Peas
  • 1 cup Water
  • 0.13 teaspoon Turmeric Powder
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Cumin Seeds
  • 1/4 Onion, Finely Chopped
  • 1/2 Green Chilies, Slit
  • 1/4 teaspoon Ginger Garlic Paste
  • 1/2 Tomatoes, Finely Chopped
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • 1/2 tablespoon Tamarind Pulp
  • as required Chopped Onions, For Garnish
  • as required Chopped Coriander Leaves, For Garnish
  • as per your need Lemon Juice, For Garnish

Directions: Matar Ghugni Recipe

Cooking Directions

  • STEP 1.Soak the dried yellow peas in water overnight.
  • STEP 2.Drain the water and rinse the peas.
  • STEP 3.In a pressure cooker, add the peas, water, turmeric powder, and salt. Cook for 3-4 whistles or until the peas are tender.
  • STEP 4.In a separate pan, heat oil and add cumin seeds, chopped onions, and green chilies. Saute until the onions turn golden brown.
  • STEP 5.Add ginger-garlic paste and cook for a minute.
  • STEP 6.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and oil separates from the masala.
  • STEP 7.Add the cooked peas along with the water and mix well.
  • STEP 8.Add tamarind pulp and cook for another 5 minutes.
  • STEP 9.Garnish with chopped onions, coriander leaves, and a squeeze of lemon juice.
  • STEP 10.Serve hot as a snack or a side dish.

Cooking Tips

  • You can adjust the spice level according to your preference by adding more or less red chili powder.
  • If you don't have a pressure cooker, you can cook the peas in a regular pot, but it will take longer.
  • You can also add boiled potatoes or chopped vegetables like carrots and bell peppers to make it more nutritious.

Storage and Serving

  • Matar Ghugni can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat it in a pan or microwave before serving.
  • Serve Matar Ghugni as a snack with some chopped onions, green chilies, and a squeeze of lemon juice.
Nutrition
value
129
calories per serving
1 g Fat9 g Protein19 g Carbs13 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    9g
  • Carbs
    19g
  • Fiber
    13g

MacroNutrients

  • Carbs
    19g
  • Protein
    9g
  • Fiber
    13g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    85mg
  • Iron
    4mg
  • Vitamin A
    1436mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    99mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    77mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    97mg
  • Manganese
    1mg
  • Phosphorus
    105mg
  • Selenium
    5mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp