By Rajan Bhattacharya
October 19, 2024
Ghugni Chaat, a Bengali favourite, combines dried peas, tangy chutneys, and aromatic spices into a delicious and healthy snack. This monsoon special is quick to prepare, making it ideal for an easy homemade treat.
1½ cups dried white peas 1 small bay leaf ½ inch cinnamon stick 1 green cardamom 2 cloves 3-4 dried red chillies 1½ tbsp coriander seeds 1 tsp cumin seeds
½ tsp fennel seeds 1 tsp black salt 1 tsp dry mango powder 1 onion, chopped 1 tomato, chopped 1 green chilli, chopped 1 tbsp tamarind chutney
Soak dried white peas overnight in water, then drain before cooking.
Cook the soaked peas in a pressure cooker with water and turmeric until soft.
Heat oil in a pan and sauté cumin seeds, followed by onions, until golden brown. Add ginger, green chillies, and sugar, then fry for a minute.
Mix in chopped tomatoes and spices, cooking until tomatoes soften.
Combine the cooked peas with garam masala, black salt, and dry mango powder and simmer.
Serve hot with chopped onions, coriander leaves, and a squeeze of lime for garnish.