There are some dishes we bengali’s swear by and Ghugni is one of them. Go to any street food area, like those that are seen near office areas, and you will find quite a crowd near a ghugniwala, lapping up the spicy concoction with grilled pound breads.
Naturally it is one of the most frequent dishes I make at home, and the non-veg version with mutton mince is a special treat. So sharing my version of Mangsho r Ghugni or dried peas with mutton mince.
Dried peas (yellow ones): 500 gm. Soak overnight or for minimum 4 hours.
Mutton mince: 250 gm
Onion: 3 large grated
Ginger-garlic paste: 3 tbsp
Green chillies: 4 or to taste chopped
Tomatoes: 3 medium sized chopped
Potatoes: 2 large diced
2 Bay leaves
A bunch of coriander chopped
1 lime quartered.
Turmeric powder 2 tsp
Cumin powder 2 tsp
Roasted cumin powder 4 tbsp
Salt to taste
Put the soaked peas in a pressure cooker and wait for two whistle. Lower the heat, wait for one more and take it off the heat. Don’t drain it.
Wash and dry the mince and mix with a little of salt and turmeric powder.
Heat oil, preferably mustard oil about 3 tablespoon and fry the diced potatoes till golden. Drain on a paper towel.
Add the bay leaves and cloves to the oil.
When they splatter, add the onions. Fry till they are soft and translucent. Now add the ginger garlic paste and the chopped chillies. Fry till the raw smell is gone.
Now add the mutton mince and fry till the mince becomes dry and brown.
Add the tomatoes. Add the powdered spices. Fry till oil floats and the tomatoes are fully cooked.
Add the potatoes and the boiled peas. Add salt to taste and let it simmer in medium heat till the potatoes and mince are cooked and the it has a thick gravy like consistency. Turn the heat off. Sprinkle the roasted cumin powder on top along with half the chopped coriander.
When serving, mix the Ghugni and then on individual portion, sprinkle chopped coriander, chopped chillies, chopped onion and the roasted cumin powder. Serve a lime wedge on side.