Go Back
+ servings
Bengali Ghugni served

Bengali Ghugni Recipe | Instant Pot Ghugni Recipe

Ghugni is an evergreen versatile comfort food recipe that can cheer up any dreary soul! Cooked with dried yellow peas until just tender & in a mildly spiced broth-like sauce.
5 from 1 vote
Print Pin
Course: Appetizer
Cuisine: Indian
Keyword: Bengali Ghugni Recipe, Instant Pot Ghugni Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 117kcal
Author: Meghna Chakraborty

Ingredients

  • 1 cup dried yellow peas.
  • 2 tsp ginger paste.
  • 1 tsp cumin paste.
  • 1 tsp coriander paste.
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Red Chili Powder
  • 3 tbsp Mustard Oil
  • 1.5 tomato roughly chopped.
  • 1 small potato cubed into small pieces Keep the skin on for extra flavor
  • 1 bay leaf.
  • 1 Whole dried red chili.
  • Salt (to taste)

Instructions

  • 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.

Notes

  • 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.
    Nutrition Facts
    Bengali Ghugni Recipe | Instant Pot Ghugni Recipe
    Amount Per Serving
    Calories 117 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Carbohydrates 14g5%
    Sugar 3g3%
    Protein 4g8%
    * Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 117kcal | Carbohydrates: 14g | Protein: 4g | Fat: 5g | Sugar: 3g