How to Make Ghuguni at Home

About Ghuguni:

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:

  1.  Wash the dried yellow peas and soak them overnight or at least 6-7 hours.
  2.  Take a pressure cooker and add soaked peas, salt, and diced potatoes with 3 cups of water and mix them well.
  3.  Cover the lid and pressure cook them on a medium heat for 3-4 whistles or until the peas and potatoes are well cooked.
  4.  Turn off the heat and let the cooker to release the pressure itself.
  5.  Take a kadai and turn on the flame.
  6.  When Kadai is hot, add 2-3 tablespoons of mustard oil or any kind of cooking oil of your choice.
  7.  When oil is hot, add bay leaf, cinnamon, and cardamoms and saute them for 10 seconds.
  8.  Add chopped onions and cook them on a medium to high flame until onion turns light golden brown in color.
  9.  Now add 1 tablespoon garlic ginger paste and cook until raw flavour of the garlic ginger is gone.
  10.  Now add chopped tomatoes and salt to taste and mix them well.
  11.  Now cover the lid and cook the tomatoes on a low to medium flame until tomatoes are soft and mushy.  Stir occasionally.
  12.  Now add turmeric powder, cumin powder, coriander powder, and red chilli powder to taste and mix them well.
  13. Now cook them on a low flame until they are well cooked or oil gets separated from the masala.
  14.  Add boiled yellow peas and potatoes and mix them well.
  15.  Add water as required or as you like your gravy to be.
  16.  Now keep the flame high and let the water come to a boil.
  17.  Then, cover the lid and cook it for at least 10-15 minutes on a low flame.  Stir occasionally.
  18.  Now add garam masala and mix them well.
  19.  Now turn off the flame and garnish this with some chopped coriander leaves.
  20.  Serve this hot with poori, roti, paratha, rice, and even with pakoras.