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Indian-Style Dried Green Peas (Ghugni) Curry Recipe

Shwetha bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Dried green peas curry

Dried green peas curry

About dried green peas curry

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 timeCook timeReady inYields

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 bayleaf
  • 1 to 2 dry red chilies, broken
  • 1 teaspoon cumin seeds (jeera)
  • 1 to 2 green chilies
  • 1/2 lemon, squeezed

Instructions

  1. Soak the dried green peas in sufficient water for 5 to 6 hours (or overnight).
  2. 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).
  3. Let the steam escape all by itself. Open the cooker and set aside.
  4. Chop and keep your vegetables ready. Peel the potatoes and cut into cubes.
  5. Heat oil in a pan. Add bay leaf, dry red chilies and cumin seeds. Wait for cumin seeds to crackle.
  6. Add onion and a pinch of salt. Fry till the onion is brown.
  7. 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.
  8. Add chopped tomatoes, turmeric powder, cumin powder and salt. Cook till all spices blend well.
  9. Add cooked green peas and cubed potatoes. Mix well.
  10. 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.
  11. Add sugar, black pepper powder and garam masala powder. Mix well.
  12. Garnish with finely chopped onions and green chilies.
  13. Drizzle a few drops of lemon juice before serving.
  14. Serve hot with chapati, roti, naan or rice.

Photo Guide

Soak a cup of dry green peas for 5-6 hours or leave overnight.

Soak a cup of dry green peas for 5-6 hours or leave overnight.

Chop, cube and keep the vegetables ready.

Chop, cube and keep the vegetables ready.

Read More From Delishably

In a pan, heat oil. Add bay leaf, cumin seeds, let it splutter, and add broken dry red chilies.

In a pan, heat oil. Add bay leaf, cumin seeds, let it splutter, and add broken dry red chilies.

Add onion and salt. Fry till brown.

Add onion and salt. Fry till brown.

Add ginger-garlic paste and chopped tomato. Saute till mushy.

Add ginger-garlic paste and chopped tomato. Saute till mushy.

Add turmeric powder, cumin powder and salt.

Add turmeric powder, cumin powder and salt.

Add boiled peas and cubed potatoes.

Add boiled peas and cubed potatoes.

Add about 1 cup of water. Boil over medium flame for about 5-10 minutes. Then add pepper powder, sugar and garam masala powder.

Add about 1 cup of water. Boil over medium flame for about 5-10 minutes. Then add pepper powder, sugar and garam masala powder.

Garnish with chopped onion and green chilies.

Garnish with chopped onion and green chilies.

Squeeze lemon juice and mix properly.

Squeeze lemon juice and mix properly.

Your yummy dried green peas curry is ready to eat.

Your yummy dried green peas curry is ready to eat.

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 for kids.
  • Ghee can be used instead of oil.
  • You can prepare ginger-garlic paste yourself or use the store-brought variety.
  • Adjust the water according to your preferred consistency for curry.

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