Bengali Prawn Ghugni Delight Recipe

About this recipe

Dive into the irresistible flavors of Bengali Prawn Ghugni Delight, a snack that combines tender yellow peas and succulent prawns with a medley of aromatic spices. Perfect for a light yet satisfying bite, this dish is a testament to the rich culinary heritage of West Bengal. With a balance of protein, fiber, and moderate spices, this recipe is ideal for gym enthusiasts looking for a snack that supports muscle recovery and aids digestion. The cooking process, though intermediate, is rewarding as each ingredient comes together to form a harmonious blend of taste and texture. Serve it warm, garnished with fresh coriander, for an authentic regional touch that’s sure to delight your taste buds.

Ingredients

• 1 kg Dried Yellow Peas
• 200 g Itc Master Chef Medium Prawns Peeled & Deveined (Frozen)
• 500 g Onion
• 500 g Desi Tomato (Tamatar)
• 100 g Garlic - Single Clove
• loose Ginger
• medium Chilli Green Long
• 20 g Turmeric Powder
• 50 g Everest Cumin Powder
• 200 ml Mustard Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Soak the dried yellow peas overnight in water for at least 8 hours.
2. 2. Boil the soaked peas in a pressure cooker with water and a pinch of salt until tender.
3. 3. Heat mustard oil in a pan and sauté finely chopped onions until golden brown.
4. 4. Add minced garlic, ginger, and green chilies to the pan and cook for 2-3 minutes until aromatic.
5. 5. Stir in chopped tomatoes, turmeric powder, cumin powder, and coriander powder, cooking until the tomatoes soften and the spices blend.
6. 6. Add the cleaned prawns to the pan and cook for 4-5 minutes until they turn pink and are fully cooked.
7. 7. Mix the boiled yellow peas into the pan and combine well with the prawns and spice mixture.
8. 8. Adjust the salt as needed and simmer for 5 minutes to allow the flavors to meld.
9. 9. Garnish with freshly chopped coriander leaves before serving.