Ghugni Recipe Kit Recipe

About this recipe

Discover the vibrant flavors of Bengal with our Ghugni Recipe Kit, a traditional dish crafted with tender pigeon peas and a medley of aromatic spices. This kit provides everything you need to create a hearty and satisfying meal, including fresh green chillies, juicy tomatoes, red onions, whole cumin seeds, black pepper, turmeric, and the distinctive touch of Indian black salt. Cooked in rich mustard oil, this dish delivers a perfect balance of warmth and spice, making it an ideal choice for cozy dinners or sharing with loved ones. With easy-to-follow steps, you can recreate the authentic taste of Bengali street food right in your kitchen. Whether you're a spice lover or simply looking for a budget-friendly vegetarian and vegan option, the Ghugni Recipe Kit is designed to bring joy to your table. Order now on the AnyFeast website or app and enjoy the convenience of a family meal planner tailored for Indian kitchens and busy schedules.

Ingredients

• - Cofresh Whole Green Chilli 350g
• - Jalpur Pigeon Peas
• 500 G Fresh Vine Tomato 500g
• 1 Kg Red Onion 1kg
• 100G East End Cumin Whole Seeds
• - Natco Kala Namak Indian Black Salt
• 100 G Saras Turmeric Haldi Powder
• 1 Litre Ktc Edible Mustard Oil
• 100G East End Black Pepper Whole

Instructions

1. 1. Soak the pigeon peas overnight in water to soften them.
2. 2. Finely chop the red onions, tomatoes, and fresh green chillies.
3. 3. Heat mustard oil in a pan and add cumin seeds, bay leaves, and black peppercorns for tempering.
4. 4. Add the chopped onions to the pan and sauté until golden brown.
5. 5. Add the chopped tomatoes and fresh green chillies to the pan and cook until the tomatoes are soft.
6. 6. Add turmeric powder, dried red chillies, and salt to the pan, mixing well.
7. 7. Drain and add the soaked pigeon peas to the pan, stirring everything together.
8. 8. Pour in enough water to cover the peas and cook until they are tender.
9. 9. Adjust salt and sprinkle black salt for extra flavor before removing from heat.
10. 10. Serve hot with a squeeze of lemon for a tangy kick.