Calcutta Style Ghugni Recipe-Tangy Yellow Peas Curry

Step 1: To begin making the Calcutta Style Ghugni Recipe, firstly we will make the Muri Masala

Step 2: To make the muri masala, roast the cumin and coriander seeds until browned well

Step 3: Roast on low heat, so it does not burn and turn black

Step 4: Remove from heat and keep it aside

Step 5: Next roast the bay leaves until crisp

Step 6: When you crumble with hands it will crush immediately

Step 7: Combine all the roasted ingredients with the rest of the remaining ingredients and blend into a fine powder

Step 8: Store the Muri/Moodi Masala in the freezer to retain freshness for about 4 to 6 months

Step 9: We will not be using all the masala for this dish

Step 10: To next step is to make the Ghugni Recipe

Step 11: We will first cook the soaked yellow peas until soft and mushy

Step 12: See video recipe of how to cook peas in a pressure cooker

Step 13: Soak for 4 hours or overnight & cook in the pressure cooker along with 2 cups of water and a pinch of salt for about 3 whistles

Step 14: After 3 whistles turn the heat to low and simmer for 15 minutes and turn off the heat

Step 15: Allow the pressure to release naturally

Step 16: Peas comes under the legume category when dried and hence requires the similar amount of soaking and cooking time as other legumes

Step 17: Once the yellow peas are cooked, making the Ghugni is very simple

Step 18: Heat a teaspoon of oil in a pan; add in the grated ginger, turmeric powder, the cooked peas and just 1 or 2 teaspoons of the above moodi masala

Step 19: Adjust the salt as required

Step 20: Give the Ghugni a quick boil, then stir in the chopped coriander leaves and turn off the heat

Step 21: Serve the Calcutta Ghugni along with thinly sliced ginger and more green chillies on the top as a tea time snack or even along with Gujarati Methi Thepla for dinner