Bengali Ghugni Chaat Recipe with Moodi/Bhaja Masala |  Calcutta Style Vegan Yellow Peas Curry
Monsoon Spice
Monsoon Spice
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Ingredients

  • 2 mins Cooking Time
  • 6-8 mins Makes
  • 3-3½ table spoons
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  • Ingredients
  • 1 small Bay Leaf
  • ½ inch thin Cinnamon
  • 1 Green Cardamom
  • 2 Cloves 3-4 Dried Red Chilli (I used Kashmiri chilli. Adjust as per taste)
  • 1½ tbsp. Dhania/Coriander Seeds
  • 1 heaped tsp Jeera/Cumin Seeds
  • ½ tsp Fennel Seeds
  • 1 tsp Kala Namak/Black Salt
  • 1 tsp Amchur/Dry Mango Powder
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  • Ingredients
  • 1 cup Dry Yellow Peas, washed and soaked overnight
  • 1 medium Onion, peeled and finely chopped
  • 2-3 medium Tomatoes, finely chopped
  • 1 inch Ginger, peeled and finely chopped
  • 1-2 Green Chillies, finely chopped
  • 1 tsp Sugar (Optional)
  • Salt to taste
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  • Spices Used
  • 2-3 tbsp Moodi or Bhaja Masala (Adjust as per taste)
  • ½ tsp Haldi/Turmeric Powder
  • 1 tsp Red Chilli Powder (Adjust as per taste)
  • ¾ tbsp. Dhania/Coriander Powder
  • 1 tsp Jeera/Cumin Powder
  • ½-1 tsp Garam Masala (Adjust as per taste)
  • 1 tsp Kala Namak/Black Salt
  • 1 tsp Amchur/Dry Mango Powder
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  • For Tadka
  • 1 tsp Jeera/Cumin Seeds
  • ¼ tsp Hing/Asafoetida (Optional)
  • 1 tbsp Oil
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  • For Garnishing
  • 1 small Red Onion, peeled and finely chopped
  • 1 medium Tomato, finely chopped
  • 1 tbsp Coriander Leaves, finely chopped
  • 1-2 Green Chilli, cut into thin rounds (Optional)
  • 1 Lime, cut into quarters

Instructions

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