Perfect Bengali Ghooghni in the Instant Pot
Ghooghni and I have an interesting relationship. It is one of those dishes, I have learnt to love after moving away from India. Yes, all those eons ago. And yet, it is such an indelible part of my childhood. In most Bengali households this dish made of hydrated dried peas, is the quintessential snack especially for a crowd. Elaborate ghoognis can have meat added to it, and the vegetarian version often has potatoes added to it. Yes, only for us Bengalis, potatoes end up somehow being a substitute for meat. Despite my love for potatoes, my vegetarian variation which I share with you today, actually is done without potatoes. The important thing about the ghoogni is the texture and the seasoning. So, join me as I demystify this for you.
What exactly is ghoogni?
It is a Bengali curried creation made with dried white peas. It is important to note that ghoogni is made with white dried peas. Essentially the whole version of what is sold as split peas. You will find these labelled as Vatana in the Indian stores. Whatever you call this, handled right they are rather scrumptious and not difficult to make. So, in short a good thing to have lurking around your dried staples. So chick peas will get you something interest, but not quite ghoogny.
Steps and Essentials in making good ghoogny
Soaking the peas:
It is essential to soak the peas for this dish to get the right texture. Not a difficult step, but one that does need a little planning.
Cooking the peas:
This is where the instant pot is your friend. The electric precision helps you get just the right texture without over or under cooking the peas. The magic number is 5 minutes with a natural release. Try it first with my numbers before you mess with quick release timings. The peas need to be soft but retain their integrity.
The finishing spice:
At the heart of a good ghooghni, is the finishing spice or moshla. Mine is fairly simple, but, again essential in giving the ghooghni that final pop. Also, essential are the garnishes – I stick to chopped onions, green chilies, and cilantro. But, knock yourself out with diced tomatoes, carrots, you get the idea. So, here is me, offering you another slice of nostalgia perfected in the instant pot.
How to Enjoy your Ghooghny
And lastly, to truly enjoy your ghooghni, enjoy them with a batch of fresh pooris.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
A gorgeous preparation of dried peas made easy in the instant pot. This is a Bengali chili of sorts.
Ingredients
- 1 cup of dried yellow peas (sold as vatana in Indian stores) soaked for about 6 hours
- 3 tablespoons oil
- 1 teaspoon whole cumin seeds
- 1 onion, thinly sliced
- 1 tablespoon minced ginger
- 2 to 3 bay leaves
- 1 teaspoon powdered coriander
- 1 teaspoon powdered cumin
- 1/2 teaspoon turmeric
- 1 teaspoon red cayenne pepper
- 2 tablespoons diced or shredded coconut (see note)
- 2 tomatoes, diced
- 1 and 1/2 teaspoons salt or to taste
- 1 teaspoon whole cumin seeds
- 1 dried red chili
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon whole black pepper corns
- 2 to 3 tablespoons very finely chopped onions
- Chopped cilantro
- Chopped green chillies
- Lime Wedges
Instructions
- Turn the instant pot onto saute mode. Add in the oil. Heat the oil until it is very hot. Add in the onions and cook for 3 to 4 minutes, stirring frequently.
- Add in the ginger and the bay leaves and cook for 1 or 2 minutes.
- Add in the powdered coriander and the cumin and mix well.
- Add in the peas. Mix in the turmeric, red cayenne pepper, shredded coconut and the salt. Cook for 2 more minutes. Add in 1 and 1/2 cups of water. Use the water to de-glaze the instant pot. Set to 9 minutes of pressure and allow a natural release.
- In the meantime, in a dry skillet add the whole cumin seeds, dried red chili, fennel seeds and the peppercorns and toast the spices for a good 3 to 5 minutes. The mixture will darken and will smell toasty. Grind to a powder.
- Remove the pressure cover. Serve the ghughni with some of the finishing spice. Set some aside for the user to enjoy.
- Serve with the garnishes.
Notes
You can use desiccated coconut instead of fresh coconut for this dish, it works fine in a pinch.
Shree
Do you add the tomatoes after the onions?
rinkub@aol.com
Yes, I do.