Matar (Ghugni) is a very simple but a versatile dish, relished across many states of India. It is a very favourite dish of the people of Bihar, Odisha and Bengal and is eaten all the time. During breakfast it is eaten with Pori or Luchi, for lunch with rice or roti and as an evening snack with Aloo Bonda.
Ghugni is popular street food that’s cooked with soaked dried yellow peas in a mildly spiced broth-like gravy with a very few spices.
It is a delicacy of Bangali, UP, Bihar, make as per their versions. I have made my own version. Green Dry Peas & Potato Vegetable
2 Cup green dry peas, wash, soaked in the water overnight, boiled in the pressure cooker, take out 2 whistles, take it out & keep it
- 2 Potatoes peeled & cubed
- 2 Tomatoes cubed
- 4 Green Chillies slits
Seasoning:
- 2 Tablespoon Mustard oil
- 1 Teaspoon Cumin seeds/ Jeera
- 1 pinch Asafoetida
- 1/2 Teaspoon Turmeric
- 1 Teaspoon Ginger & Garlic coarsely ground
- 2 Green Chillies slits
- 2 Tomatoes cubed
Recipe
Put it in the pan, saute till the oil relies, put 1 Teaspoon Red Chilli powder, Put dry Green peas, mix it well, add 1 Cup water & 1 Teaspoon salt, 1 Teaspoon Garam Masala, 1 Teaspoon Dry Mango powder, add chopped coriander & cook for 10 mins with lid on the slow flame. It’s ready to serve, enjoy eating.
