Bengali style ghugni | Vegan white peas curry | No onion-garlic recipe
The Veggie Indian
The Veggie Indian
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Ingredients

  • 1 cup dried yellow peas (soaked for 4-5 hours)
  • 2 tomatoes, chopped roughly
  • 1 inch piece of ginger, grated
  • ½ tsp kalonji seeds (nigella seeds)
  • ¼ tsp turmeric powder
  • juice from 1 lemon 2 green chillies, finely chopped
  • a small bunch of freshly chopped coriander leaves (cilantro)
  • salt to taste
  • ¼ cup cumin seeds
  • ¼ cup coriander seeds
  • 2 tsp rock salt/kala namak
  • 2 tsp white pepper
  • 2 tsp dry mango powder (amchur powder)
  • 2 tsp red chilli powder
  • 4-5 bay leaves

Instructions

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