In Odisha, Ghuguni /matar curry is a very common dish, which goes well with bara, upma, chakuli, dahibara, mudhi (puffed rice), rice, and it is served as a chaat too. Ghuguni is famous in Odisha, Bengal, Assam, and Bihar. It is made with dried yellow peas, potatoes, and with very mild spices. Bara Ghuguni is a famous street food in Odisha.
- 1 cup dried yellow peas.
- 1 medium sized potato washed, peeled, and diced.
- 2 medium sized onions finely chopped.
- 2 tomatoes finely chopped.
- 2-3 tablespoons mustard oil or any kind of cooking oil.
- Water as required to boil the dried yellow peas and for gravy.
- Salt to taste.
- 1 tablespoon garlic and ginger paste.
- 1/2 teaspoon turmeric powder.
- 1/2 tablespoon cumin powder.
- 1/2 tablespoon coriander powder.
- Red chilli powder to taste.
- 1/2 teaspoon garam masala.
- Chopped coriander leaves.
- 1 bay leaf.
- 2-3 green cardamoms.
- 1/2-inch cinnamon stick.
Note: You may increase or decrease the quantity of Ingredients depending on for how many people you are making for.
Making of Ghuguni:
- Wash the dried yellow peas and soak them overnight or at least 6-7 hours.
- Take a pressure cooker and add soaked peas, salt, and diced potatoes with 3 cups of water and mix them well.
- Cover the lid and pressure cook them on a medium heat for 3-4 whistles or until the peas and potatoes are well cooked.
- Turn off the heat and let the cooker to release the pressure itself.
- Take a kadai and turn on the flame.
- When Kadai is hot, add 2-3 tablespoons of mustard oil or any kind of cooking oil of your choice.
- When oil is hot, add bay leaf, cinnamon, and cardamoms and saute them for 10 seconds.
- Add chopped onions and cook them on a medium to high flame until onion turns light golden brown in color.
- Now add 1 tablespoon garlic ginger paste and cook until raw flavour of the garlic ginger is gone.
- Now add chopped tomatoes and salt to taste and mix them well.
- Now cover the lid and cook the tomatoes on a low to medium flame until tomatoes are soft and mushy. Stir occasionally.
- Now add turmeric powder, cumin powder, coriander powder, and red chilli powder to taste and mix them well.
- Now cook them on a low flame until they are well cooked or oil gets separated from the masala.
- Add boiled yellow peas and potatoes and mix them well.
- Add water as required or as you like your gravy to be.
- Now keep the flame high and let the water come to a boil.
- Then, cover the lid and cook it for at least 10-15 minutes on a low flame. Stir occasionally.
- Now add garam masala and mix them well.
- Now turn off the flame and garnish this with some chopped coriander leaves.
- Serve this hot with poori, roti, paratha, rice, and even with pakoras.