Ghuguni Recipe or Guguni is a popular side dish in Odisha, West Bengal, Assam, and Bihar. We can make this with different varieties of dried peas and potatoes. Apart from serving it with Chakili Pitha, we can serve with other dishes.
Ghugni is a side dish gravy you can serve as an accompaniment to a number of dishes like Bara, Aloo Dum, Samosa, Aloo Chop, and Chakuli Pitha. You can also serve as a curry with Roti. This gravy is frequently prepared as it is so simple to make and not to mention healthy, it is very frequently prepared.
The main ingredient for this gravy dish can be Black Gram, Dried Yellow Peas, or White Peas along with aloo and masala. I have made it with Yellow/ White peas today. I have previously made a slightly different Ghugni from Bihar that I got from my colleague. Another version of this dish is this Ghugni Recipe you can try.
Make this Ghuguni Recipe, an easy dish with dried peas and potatoes.
Some of the other popular combos are the Bara Ghuguni, Ghuguni Tarakari, Odia Ghuguni Chaat. I have shared Dahibara Aloo Dum, a popular breakfast dish, and street food during our Thali BM. The recipe made along with the Dahi Bara is different from what I am sharing today.
Different versions of this Ghuguni recipe are there like Matar Curry, Yellow Peas Curry, Odia Ghuguni, Bengali Ghugni, Bara Ghuguni. Dhenkanal Bara, a popular dish pairs well ghugni too.
If you are wondering why I am talking so much about Ghuguni, then it's because I am doing G under the A to Z Side Dishes. Today's special is a side dish for Dosa or Chakuli Pitha, which is very similar to our South Indian Dosa.
Ghuguni can be served with Pooris
Parathas you can try this subzi with
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Step By Step Pictures for Making Guguni
How to make Ghuguni
We can use dried yellow peas / white peas or black gram to make Ghuguni. Since it is dried, we need to make it is soaked well and pressure cooked.
So soaking overnight is the best or else you can soak for at least 6 to 7 hrs minimum.
When we are ready to cook this gravy, we can change the water a couple of times, then pressure cook till done. I mostly pressure cook 2 to 3 times, allow the pressure to fall down, check, and add potato cubes. This way you can cook the peas well and potatoes as well.
Let the pressure fall, while you make the gravy. You can start by sautéing finely chopped onions with jeera. Then, add ginger garlic paste.
Add about 2 tsp of water for the onions to melt. Add finely chopped tomatoes and let them cook till mushy.
To further hasten the cooking, add salt and turmeric powder.
Cook for 5 to 7 mins, till you find oil coming out on the sides.
Next, you can add all the spice powders and combine them well.
Now, add the boiled white peas and potatoes to it. Mash some of the potatoes to thicken the gravy.
Simmer and cook for 5 to 7 mins.
Garnish with coriander leaves.
Serve hot with Chakuli pithas.
Ghuguni | Guguni recipe in Odiya Style
Ingredients
- 1 cup White Peas / Yellow Peas (dried)
- 1 medium Potato
- 1 cup Onions finely chopped
- 1 tsp Ginger Garlic Paste
- 1 tsp Cumin Seeds
- 1/2 cup Tomatoes
- Salt to taste
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
- 2 tbsp Cooking Oil
- 1 Green Chilli finely chopped
- Coriander Leaves handful
Instructions
How to make Ghuguni
- Soak the white / yellow peas overnight or a minimum of 6 hours. When ready to pressure cook, change the water a couple of times. Take peas with enough water, add 1/4 tsp salt, pressure cook for 2 to 3 times.
- Peel off the potatoes and cut them into pieces. Once the pressure falls, add the chopped potatoes to the peas and pressure cook again for a whistle.
- While the peas and potatoes are cooling down, heat a nonstick pan with cooking oil.
- Add the cumin seeds, saute for two mins, then add finely chopped onions. Saute till it turns brown.
- Now, add ginger garlic paste and mix well. You can add 2 tbsp water for getting it cooked quickly.
- Add chopped tomatoes along with salt and turmeric powder.
- Cook for 5 to 7 mins, till you find oil coming out on the sides.
- Add cumin powder, coriander powder, garam masala, green chilli, red chili powder and combine well.
- Now, add the boiled white peas and potatoes to it. Mash some of the potatoes to thicken the gravy.
- Simmer and cook for 5 to 7 mins.
- Garnish with coriander leaves.
- Serve hot with Chakuli pithas.
Other Dishes from Odisha / Orissa
Ritu Tangri says
Whenever there were no chanas in the kitchen, I used to make white peas curry in the disguise of chanas. My kids never realized the difference but now they are grown up and know that I used to fool them. At that time didn't know that is called ghuguni. It's really a nice dish.
Vaishali says
I have always enjoyed the white peas in different forms, normally with some Pav or bread.Gughni sounds simple to make and delicious too. I have tried only with black chana, will try with white ones now.
Suma Gandlur says
This is one of the protein packed curries I cook and love to enjoy. Goes well with rotis or in chaats.
Sandhya Ramakrishnan says
It has been a long time since I made Ghugni. I need to make some soon and I also have a large container of white peas in the pantry. I will make some ghugni chat this weekend.
NARMADHA says
This looks similar to ragda we make using white peas with the addition of potatoes. So flavorful and delicious gravy to go with chapati.
Rafeeda - The Big Sweet Tooth says
I have never found this white peas over here, or maybe I haven't been looking that deep. This gravy with potatoes sounds super delicious and would be amazing with some pooris or bhaturas...
Radha says
This is a simple and nutritious curry the whole family can enjoy. Loved your step-by-step instructions.