Dairy-Free Ghugni
Discover the irresistible allure of Dairy-Free Ghugni, a plant-based twist on a classic Bengali street food that’s brimming with bold, aromatic flavors! This wholesome recipe highlights tender dried yellow peas simmered in a rich, spice-laden gravy featuring cumin, coriander, turmeric, and garam masala. Enhanced with the heat of green chili and the tang of freshly squeezed lemon juice, this dairy-free dish is perfect for those seeking a vibrant, gluten-free, and vegan-friendly meal. With just 15 minutes of prep and a slow simmer for depth of flavor, it’s a comforting delight served warm with rice or bread, and garnished with fresh coriander for the ultimate finishing touch. Perfect for weeknight dinners or as a hearty addition to your plant-based menu, this Ghugni recipe is a surefire way to celebrate the textures and traditions of Indian cuisine, free from dairy but rich in satisfaction!
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Recipe Information
Ingredients
- 250 grams Dried yellow peas
- 2 tablespoons Oil
- 1 large, finely chopped Onion
- 1 large, chopped Tomato
- 1 inch, grated Ginger
- 3 finely chopped Garlic cloves
- 1 finely chopped Green chili
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon, or to taste Salt
- 750 milliliters, +more if needed Water
- 1 tablespoon Lemon juice
- 2 tablespoons, chopped Fresh coriander leaves
Instructions
Rinse the dried yellow peas thoroughly under running water. Soak them in enough water for at least 8 hours or overnight.
Drain and rinse the soaked peas. Set aside.
Heat oil in a large pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
Add the grated ginger, chopped garlic, and green chili. Sauté for another minute until fragrant.
Stir in the chopped tomatoes and cook until they soften and oil starts to separate from the mixture.
Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for 2-3 minutes until the spices are aromatic.
Add the soaked and drained yellow peas to the pan. Stir well to coat them with the spice mixture.
Pour in 750 milliliters of water and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover, and simmer for 45-50 minutes or until the peas are tender, stirring occasionally.
If needed, add more water to maintain a gravy consistency while cooking.
Once the peas are cooked, stir in the garam masala and lemon juice. Mix well.
Garnish with fresh chopped coriander leaves and serve the dairy-free ghugni hot, alongside rice or bread.
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4161 mg | 181% | |
| Total Carbohydrate | 200.5 g | 73% | |
| Dietary Fiber | 71.8 g | 256% | |
| Total Sugars | 46.7 g | ||
| Protein | 70.7 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3448 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
