Narkel Diye Ghugni

Narkel Diye Ghugni

Narkel Diye Gughni Matar (Yellow Pea Curry with fresh coconut)

I remember having the ghugni after Durga Puja on Bijoya Dassami along with a lot of sweets.

 We Bengali's have a custom of taking the blessings of elders on Bijoya . In my childhood , each

 an every family prepared Ghugni and each tasted different from the other.

This is an evening snack dish but with luchi you can serve it for breakfast as well. Ghughni is

 made with Dried White Chikpea. In the eastern parts its a very favourite and common dish.

The vegetarian preparation is very light and tasty.

Ingredients:

Ghughni Matar dal – 150 gms

Gota Garam Masala

     Green Cardamom (whole)- 2 nos

     Cloves (whole)- 2 nos

     Cinnamon stick – ½ inch piece

Dry red chilli – 1no.

Bay leaves – 2 nos

Jeera (whole) – ¼ tsp

Kaju & raisin (kishmish) – 1 tsp each

Fresh coconut cut into small pieces – 1 tbsp

Jeera paste – ½ tsp

Ginger paste – ½ tsp

Ghee – 2 tsp

Garam masala powder – ½ tsp

Green chilli – 2 nos. slit length-wise

Turmeric powder – ½ tsp

Red chilli powder – ¼ tsp

Sugar – ¼ tsp

Salt – as per taste

Oil – 50 ml (sunflower oil)

Bhaja masala powder:

Dry red chilli – 2

Jeera (whole) – 1 tbsp

Roast the above ingredients on a tawa till it emits the beautiful aroma. Let it cool and

 then dry grind to a coarse powder. Keep aside.

Procedure:

Soak the lentils overnight. Boil dal with 1 bay leaves, 1 green cardamom,1 clove,1 cinnamon stick, a pinch of turmeric and a pinch of salt. Do not overcook the dal. They should be whole and soft after having been boiled.

Heat oil and sauté kaju and kishmish and keep aside. Add jeera, cloves, green cardamom, green chilli and dry red chilli. Sauté lightly and add the coconut pieces, toss lightly till the coconut pieces turns golden. Now add the ginger paste & jeera paste. Sauté for some time and add ½ cup water. Add turmeric powder, chilli powder, kaju and kishmish and the boiled dal (slightly mashed by hand). Let the dal thicken a bit and then add 1 tsp bhaja masala powder, 1 tsp ghee, garam masala powder ½ tsp and let it come to a boil. Let it stand in the pan for 5-7 min. Dish it out with 1 tsp ghee.

The dish has just a little gravy to serve with luchi or chapati.

If you prepare it very dry then like the Bengali's you could have it with puffed rice as well.

P S.....This is a vegetarian preparation but if chicken mince or mutton mince is added it tastes extra special and becomes a non-veg snack.





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