Bengali Ghugni recipe cooked in Instant Pot is a Bengali snacks recipe that’s insanely easy to make & tastes delicious too. Cook this 10 mins Ghugni recipe in your Instant Pot & save lots of time. This Niramish Ghugni is cooked with dried yellow peas until just tender & in a mildly spiced broth-like sauce. Make this Ghugni recipe without Onion garlic with the simple ingredients from your pantry & warm up your evenings! I am sure that this Ghugni recipe Bengali style will always please your palate!
Bengali Ghugni Recipe
Bengali Ghugni recipe rings so many bells right? Especially when you hail from West Bengal (an eastern state in India). This particular Niramish Ghugni dish is so much evident in a Bong household that it has become the essence of our food culture!
Ghugni recipe in Bengali style is a popular evening snack that satiates the evening
This mildly spiced dried yellow peas gravy is an evergreen staple and homogenously spreads its wings throughout the state of Bengal.
Traditionally Bengali Ghugni recipe is cooked in a “Dekchi”, an aluminum open pot or a traditional pressure cooker. When cooked in a “dekchi” it needs a lot of babysitting!
Yes, I know who has the time for it nowadays, life is busy! So, today I have shared the Instant Pot version of cooking a Matar Ghugni recipe! Taste is nowhere compromised but yes, you will save lots of time.
What is Ghugni ?
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.
Ghugni recipe rules the staple diaspora of every Bengali household & heartily enjoyed as an evening snack or morning tiffin/snack.
Popularly served by the street vendors in a disposable “
Ghugni recipe Bengali style is also very much enjoyed with Puffed rice or Murmura or Muri in the Bengali households and it never goes wrong with Puris or Luchis.
What is Ghugni Chaat?
Ghugni Chaat is simply the Ghugni recipe that’s topped with the following toppings & than served…
- Chopped onion
- Chopped green chilies
- Imli Chutney (sweetened & spiced tamarind pulp)
- Green chutney made with coriander or cilantro leaves puree.
- Sev (gramflour fried vermicelli)
- Lime juice
You can easily make Ghugni Chaat with this recipe. Just serve the hot Ghugni and top it with the above mentioned ingredients to create your own lip-smacking version of Ghugni Chaat.
What is an Instant Pot ?
Instant pot is an electronically controlled multicooker that acts as a pressure cooker, slow cooker, rice cooker, steamer & yogurt maker (some models).
Instant Pot is the best-known multicookers in the market that makes cooking a breeze!
It helps to cook food without babysitting (the delayed timer is a fantastic feature), prevents spills, it’s a multi-functional kitchen appliance that helps cooking more manageable, efficient and fuss-free.
Instant Pot is a huge time-saving appliance that will definitely make your busy lifestyle so much easier!
It has been a long one year since we purchased our Instant Pot surprisingly I shared no Instant Pot recipes at all in the blog! Well, there’s a reason for it, guess what?
I just didn’t want to cramp this place waste your time by passing on my novice experiments! I needed some time to master the appliance, practice try create recipes that we loved! Now, that I am confident I will spam this place with Instant Pot recipes. So, stay tuned 🙂
What are the Ingredients for Bengali Ghugni Recipe In Instant Pot?
- Main Ingredients: Dried yellow peas, Tomatoes, ginger, bay leaf, mustard oil, dried red chili.
- Indian Spices: Turmeric powder. coriander seeds paste or powder, cumin seeds paste or powder, red chili powder.
What is Ghugni Masala?
Ghugni Masala is a simple list of spices
Ghugni recipe Bengali cooked in an Instant Pot requires very few masalas. You can make this 10 mins Ghugni recipe without onion and garlic with your pantry staples, Like
- Turmeric Powder
- Coriander & cumin seeds paste
- Ginger paste
How do you boil yellow peas ?
Soak dried yellow peas overnight with sufficient water. Turn on the Instant Pot in the Pressure cooker mode on “High pressure”.
Add the soaked yellow peas with sufficient water to the Instant Pot & pressure cook for 3 minutes with the vent in the sealing position.
Do a quick pressure release after 3 mins.
How many calories are there in Ghugni ?
There are 117 calories in Ghugni.
For detailed Nutritional Info Please refer to the Nutritional chart / Calorie Card in the Recipe Card below.
What to serve with Ghugni recipe Bengali Style ?
Ghugni recipe Bengali Style is popularly served with puffed rice or
Ghugni recipe without onion and garlic is also equally enjoyed with Puris or Luchis.
Nothing can beat Ghugni recipe Bengali Style taste when it’s served as such in a disposable “
How Long can you store Ghugni ?
Ghugni keeps well for 3 days when stored in an airtight container in the fridge.
Ghugni Chaat does keep good beyond that 2 days time, but honestly, I don’t like the taste!
Ghugni recipe freezes well for 1 month. Store in portion size containers and freeze them.
When you need them just thaw, re-heat in the micro-oven and enjoy! If you decide to freeze just do not add the potatoes and do not garnish them with onions & chilies. You can always garnish later just before serving.
How to make Ghugni in Instant Pot? Step by Step
- Step 1: Soak the dried yellow peas overnight with enough water.
- Step 2: Plug in the Instant Pot. Then, pour the soaked peas along with the water that they were soaked in into the instant pot container.
Step 3: Next, set the pressure cooker mode “on” and then set the time to 3 mins. as seen in the picture. You can increase or decrease the time with the “-” & “+” signs respectively! Close the lid and push the vent to the sealing position. It’s ready to pressure cook.
- Step 4: After 3 mins when it starts to beep, gently move the vent with the help of a spatula to the venting position, this will help release the pressure quickly.
- Step 5: Once, the pressure is completely released unlock the lid, open it and pour the cooked dried peas in a separate container. Keep aside.
Step 6: Next, switch on the saute mode and keep the setting to normal.
- Step 7: Add mustard oil. When the oil becomes hot add dried red chili & bay leaf, allow it to sizzle for a few seconds.
- Step 8: Next, add the ginger paste, cumin & coriander paste and saute until the raw smell of the spices completely disappears.
Step 9: Add the cubed potatoes with skin on and saute for 1 min.
- Step 10: Add the chopped tomatoes & saute until the tomatoes become mushy and oil starts to ooze out.
- Step 11: Add the boiled dried yellow peas along with the water & pressure cook on high-pressure mode for 1 min with the vent in the sealing position. With the beep sound release the pressure quickly by moving the vent to the venting position. Open the lid when pressure is completely released.
- Step 12: Garnish the Ghugni recipe in Instant Pot with chopped onions & green chilies and serve hot! Enjoy!
Expert Tips From Foodies Terminal
Stove Top Method to make Ghugni Recipe
- Use your regular pressure cooker instead of an Instant Pot.
- Cook the soaked dried yellow peas for 2 whistles.
- Cook them with the masala again for 1 whistle or uncovered on low heat.
- Every pressure cooker is different, so check in between. Cook the dried yellow peas until just cooked, over cooked peas will turn mushy or soft. To be more precise cook them a bit more than the al dente stage!
How to make Niramish Ghugni recipe or Ghugni recipe without Onion Garlic?
Follow the recipe mentioned in the Recipe card in this post to the T to make Niramish Ghugni recipe or Ghugni recipe without Onion garlic.
How to make Oriya Ghugni Recipe?
Tom make Oriya Ghugni recipe follow the Bengali Ghugni recipe in Instant pot mentioned in this blog post. Just use chopped onions or onion paste when the dried red chili & the bay leaf start to sizzle.
Fry the onion until light golden than follow the rest of the recipe as is. You may skip adding the cumin + coriander paste. Use cumin + coriander powder instead.
The rest of the Ghugni recipe remains the same!
How to make Ghugni recipe with coconut?
Follow the Matar Ghugni recipe mentioned here and garnish with thinly sliced coconuts shallow fried in oil until golden.
You may use fresh coconut slices or frozen.
You may also mix the shallow fried coconut slices with the Ghugni & keep aside a few pieces to garnish.
Loved Ghugni ? Check out awesome Street Food recipes.By Meghna For Foodies Terminal.
Bengali Ghugni Recipe | Instant Pot Ghugni RecipePrint Recipe Pin Rate
- Soak the dried yellow peas overnight.
- Plug in the Instant Pot, transfer the soaked dried peas into your instant pot container along with the soaked water and press the pressure cooker mode on and set it to high-pressure level. Set the timer to 3 mins and latch the lid. Set the vent to sealing position. Let it pressure cook.
- After 3 mins as soon as the instant pot starts to beep, quickly release the pressure by moving the vent to the venting position. When the pressure is released completely pour the content of the container into another bowl and set it aside.
- Next press the saute mode and set it to normal. Add mustard oil. When the oil becomes hot add bay leaf & dried whole chili & allow it to sizzle for few seconds.
- Next, add the ginger paste, cumin paste & the coriander paste, turmeric & red chili powder and saute until the raw smell completely disappears.
- Now, add the cubed potatoes saute for a couple of minutes & then add the tomatoes. Saute until the tomatoes become mushy and start to release oil.
- Now add the cooked dried yellow peas along with the water that they were boiled in. Stir everything well.
- At this stage, you may either pressure cook at a high-pressure level for 1 min or just simmer away at the saute mode set to low settings until the potatoes are just done.
- Serve hot. Garnish with chopped onions & green chilies.
- If you do not own an Instant Pot no worries just check out the stovetop method to cook this recipe mentioned in the post.
- Cumin paste & coriander paste made from whole seeds makes a lot of difference. Try to use freshly made paste instead of masala powder. If using cumin & coriander powder, grind them at home by slightly roasting the whole seeds on a skillet.
- It’s very very important to cook the dried yellow peas just right. Ghugni does not taste good when peas are all mushed up.
- Once the peas get overcooked there’ not coming back. So, if you decide to try the recipe in a regular pressure cooker check the peas in between whistles because every pressure cooker is different.
- Do not add too much water. The trick is to add less and then add more if you feel that the gravy is too dry. The consistency of the gravy should be just as you see in the picture.
Pin The Matar Ghugni Recipe for later!