Thursday, February 28, 2013

School-gate er "Laal Ghugni"

Thanks to Facebook!! Today I have the recipe of that very nostalgic "Laal ghugni".
Can you recall that favourite ghugni-stall outside your school/college or "choumatha"! That unsophisticated red colored ghugni served on a "shalpata"-plate with only chopped onion & green chilli (they never add those "fuchka guro" or "sev bhaja" or even "bhaja moshla").
I saw a picture the other day in a well-known cooking was posted by a very experienced & knowledgeable person, Swapan Bose dada. Honestly, it was so tempting, that I couldn't resist myself asking for the recipe instantly. And tried it just the next day I got it!!
Errr... :P
  This recipe is really easy and tastes just so good like your school days. I am sure you will agree with me,once you try it.

Ingredients for School-gate er "Laal Ghugni":

  1. Over night soaked yellow peas 2 and 1/2 cups
  2. Potato 1 very small (cut into very small cubes &'s optional. Swapan dada didn't use it)
  3. Dry red chilli 6+2
  4. Ginger 1 and 1/2 table spoon
  5. Cumin seed 1 and 1/2 tea spoon
  6. Tamarind pulp 1 table spoon mixed with little water
  7. Red chilli powder 1/2 tea spoon
  8. Turmeric powder 1/4 tea spoon and little more
  9. Salt to taste
  10. Sugar 1/2 tea spoon
  11. Oil to cook
  12. Chopped green chilli, chopped onion and additional tamarind juice for serving

How to prepare School-gate er "Laal Ghugni":
  • Wash and boil over-night soaked yellow peas with little salt, till they are soft. Do not over boil/smash them. Strain from water and keep aside. I keep the water separately.
  • Make a paste with 6 dry red chillies. Make a separate paste with 1 tea spoon cumin seed.
  • Heat oil in a pan. Add 1/2 tea spoon cumin seed and 2 dry red chilli. Feel the aroma and add cubed potato. Fry them to golden. Add boiled peas and sauté for a while.
  • Add half of ginger paste, half of chilli paste and cumin seed paste. Add salt, turmeric powder, chilli powder and tamarind pulp. Sauté for some more time.
  • Add reserved water. Let it come to shimmer and add remaining chilli and ginger paste and sugar. Shimmer over low heat till peas are really soft.
  • Turn off the heat once it's done. Serve with chopped green chilli and chopped onion. You can add little tamarind juice if you like.

Enjoy your ghugni with lots of childhood memories :)
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  1. what a wonderful website and charming recipes Tanushri!

    1. Thank you so much for stopping by my blog's a pleasure to get such feedbacks :)

  2. It's delighting. Catering is my job (part). Today I tried this recipe and believe me I have become fan of yellow peas. It was so delicious. I will tell the recipe to my other friends as well. For more on catering services-

    1. Thank you so very much Jonathan...I am more than glad that, you liked it. :)


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