One of the protein rich spicy popular snack in Kolkata. It is prepared at homes for breakfast, Bijoya Doshomi (Vijaya Dashami) and other festival.
INGREDIENTS (5 SERVINGS):
FOR GHUGNI-
1. Yellow vatana (motor dal) - 2 cups (200 grams)
2. Water - 4-5 cups
3. Sliced onion - 1 medium
4. Potato - 2 medium
5. Salt - as needed
6. Turmeric powder - 1 teaspoon
FOR BHAJA MOSHLA (BHAJA MASALA)-
1. Fennel seeds - 3/4th tablespoon
2. Cumin seeds - 1.5 tablespoons
3. Coriander / jeera seeds - 1 tablespoon
4. Red chilli - 1
FOR TEMPERING-
1. Mustard oil - 2-3 tablespoons
2. Ghee - 1 teaspoon
3. Coconut pieces - 2 tablespoons
4. Cumin / jeera seeds - 1 tablespoon
5. Star anise - ½
6. Cinnamon - smallest piece
7. Clove - 1
8. Bay leaf - 1
9. Red chilli - 1
10.Sliced onion - 2 medium
11. Cubed potato - 2 medium
12. Ginger garlic paste - 1 tablespoon
13. Chopped green chilly - 1 tablespoon
14. Chopped tomato - 1 medium
15. Kashmiri chilli powder - 1 tablespoon
16. Turmeric powder - 1 teaspoon
17. Coriander powder - 1 tablespoon
18. Sugar - 1 tablespoon
19. Salt - as needed
20. Water - 1 cup
RECIPE:
FOR GHUGNI-
1. Wash a soak motor dal for at least 12 hours.
2. In a pan, take soaked dal and add water along with onion, potato, salt and turmeric powder.
3. Cook for 20-25 minutes till the dal is soft and firm (should not be mushy).
4. Remove the potatoes when its cooked otherwise it will be mashed.
FOR BHAJA MASALA-
1. Take fennel seeds, cumin seeds, coriander seeds and red chilly.
2. Dry roast till the coriander seeds becomes aromatic.
3. Cool down to room temperature and grind into fine powder.
FOR TEMPERING-
1. Heat mustard oil and ghee. When the mustard oil starts to smoke, add coconut pieces and roast till golden brown. Keep it aside.
2. Splutter jeera and add star anise, cinnamon, clove, bay leaf and red chilli. Saute for a minute.
3. Add onion and cook till is translucent to light brown.
4. Add cubed potato and cook for 2 minutes.
5. Add ginger garlic paste and green chilly. Cook till the raw smell goes off.
6. Now add tomato followed by chilli powder, turmeric powder, coriander powder, sugar and salt.
7. Add half cup water and cook for even cooking and to avoid burns.
8. When the oil releases, add water to adjust consistency and add the cooked dal and roasted coconut.
9. Roughly mash the boiled potato and add to the dal.
10. Cook for 5 minutes.
11. The consistency should be gravy like and pourable. It should neither be watery nor too dry.
12. Garnish with onion, coriander leaves, sev or chutney. Sprinkle the bhaja masala.
13. Serve hot with puffed rice, rice, paratha or puri.
BENGALI STYLE GHUGNI IS READY !!!
(*Bengali style ghugni uses yellow motor dal and coconut. This is the main difference between Bengali ghugni and other state ghugni.)
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17 сен 2024
