Indian-Style Dried Green Peas (Ghugni) Curry Recipe
Dry Green Peas Recipe: Indian Style
In India, dried green peas are known as ghugni. This is a versatile pulse that is rich in protein and fiber.
Dried green peas curry is super delicious, gluten-free and easy to make. Famous as a street food from Kolkata, this curry also makes a great lunch box recipe. Serve with roti, chapati, phulka, naan or flavored rice.
Cook Time
Prep time | Cook time | Ready in | Yields |
---|---|---|---|
15 min | 20 min | 35 min | 3 servings |
Ingredients
- 1 to 2 cups dried green peas, washed and soaked in water for 5 to 6 hours or overnight
- 1 to 2 onions, chopped
- 1 potato, peeled and cubed
- 1 inch ginger, to prepare paste
- 3 to 4 garlic cloves, to prepare paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon pepper powder, white or black
- 1/2 to 1 teaspoon sugar
- Salt, to taste
- 1 bay leaf
- 1 to 2 dry red chilies, broken
- 1 teaspoon cumin seeds (jeera)
- 1 to 2 green chilies
- 1/2 lemon, squeezed
Instructions
- Soak the dried green peas in sufficient water for 5 to 6 hours (or overnight).
- Drain the peas and discard the soaking water. Place the peas in a cooker with a couple of inches of fresh water. Take 3-4 whistles. (Or boil the peas in a saucepan for about 30 minutes or till peas are tender).
- Let the steam escape all by itself. Open the cooker and set aside.
- Chop and keep your vegetables ready. Peel the potatoes and cut them into cubes.
- Heat oil in a pan. Add bay leaf, dry red chilies and cumin seeds. Wait for cumin seeds to crackle.
- Add onion and a pinch of salt. Fry till the onion is brown.
- Grind the ginger and garlic together to form a paste. Add the paste to the pan and saute for a few seconds till the raw smell disappears.
- Add chopped tomatoes, turmeric powder, cumin powder and salt. Cook till all spices blend well.
- Add cooked green peas and cubed potatoes. Mix well.
- Add 1 cup of water (or as much as you like in order to attain your preferred consistency). Cook for 5-10 minutes over medium flame.
- Add sugar, black pepper powder and garam masala powder. Mix well.
- Garnish with finely chopped onions and green chilies.
- Drizzle a few drops of lemon juice before serving.
- Serve hot with chapati, roti, naan or rice.
Photo Guide

Add about 1 cup of water. Boil over medium flame for about 5-10 minutes. Then add pepper powder, sugar and garam masala powder.
Notes and Variations
- You can substitute sprouted peas for dried green peas.
- You can fry the potatoes first. This will enhance the flavor of the curry.
- Try using red chili powder instead of green chilies.
- To make the curry less spicy, reduce the amount of spices and skip the green chili. Or use less spicy green chili if you are making it for kids.
- Ghee can be used instead of oil.
- You can prepare ginger-garlic paste yourself or use the store-bought variety.
- Adjust the water according to your preferred consistency for curry.