Ghugni/Curried Whole Peas

Maha Dashomi marks the end of Sharod Utshav or Durga pooja and Bijoya starts after immersion of idols. Neighbors and friends stop by each other's house and they are offered an array of home made sweets and savory items. Ghugni/Curried whole Peas is one of the lip-smacking savory Bijoya staples I craved while growing up. My Ma always made Ghugni along with Kucho Mishti Nimki, Gurer Naaru, Chinir Naaru, Tokti, Kucho Nimki for family and guests till Kali Pooja/Diwali. 

Ghugni is simply vegan, gluten free and grain free. Over night soaked peas are half boiled first then simmered with sauteed onion, ginger, garlic, tomato and dry spices to develop the flavors till done. The amazing smell of herbs and aromatic spices fills up the entire house. It's a hearty snack for all year round that always tantalizes taste buds. It can be served with flat bread for lunch or dinner as well. 

The best tasting Ghugni depends on how peas are boiled. Most people use pressure cooker for quick cooking and sometimes it gets mushy. So I prefer to boil peas in a covered pan till half done then I simmer with spices to ensure its right texture. If it's too soft it tastes like just dal/lentil curry. No one likes dal/lentil for snack, right? Peas come in white and green color. I use half n half white and green peas.

Ingredients-

1/2 cup dried white peas, soaked over night in water
1/2 cup dried green peas, soaked over night in water
3 3/4 cups water
1 small potato, cut into tiny cubes
1 tbsp. thinly chopped fresh coconut
3/4 cup onion, julienne cut

1 tbsp. ginger paste
1/2 tsp. garlic paste
1 small vine ripe tomato, chopped

1/8 tsp. red chili powder or as per taste

1/2 tsp. turmeric powder
1/4 tsp. mango powder
1/4 tsp. ground cumin
1/8 tsp. ground coriander 
1/4 tsp. Black salt

1/4 tsp. finely ground roasted cumin seeds

1/2 tsp. salt or as per taste

2 green cardamom
2 cloves
1 tiny cinnamon stick

1 bay leaf
4 tbsp. oil
1/4 cup finely chopped onion for garnishing
A few sprigs of cilantro/coriander leaves
Lime/lemon wedges

Method~

Wash Dried peas under running water and soak dried in 2 cups of water overnight or at lest for 5 hours. Boil soaked peas with little turmeric powder and salt in a medium pan for 20 minutes or just semi tender and keep aside. Dry grind cardamom, cinnamon stick and cloves together. 

Heat the oil in a medium pan. Fry potatoes and coconut separately and keep aside. Add bay leaf in the same oil. Saute onion over low heat till translucent. Add in ginger-garlic paste and saute for a few minutes. Add in chopped tomatoes. keep sauteing for a few minutes and add cumin, coriander, turmeric, mango, red chili powder, salt and stir the mixture till it looks bit dry and no raw smell remains. 

Then add the boiled peas and fried coconut, cardamom mixture and give it a good stir. Pour 1 1/2 cups of water and let it come to full rolling boil. Turn the heat low and simmer for a while. Stir occasionally so it doesn't stick to the bottom of the pan. Add in potatoes and mix well. Gravy will be medium thick. Adjust gravy consistency accordingly. Taste and adjust seasonings. Turn off the flame. 

Sprinkle roasted cumin powder and black salt and mix well. Let it cool little bit. Serve warm garnishing with chopped onions, chopped green chilies, freshly chopped cilantro/coriander leaves and lime wedges. It can be made a couple of days ahead. Sprinkle little water while reheating. Happy cooking!!