Vegan Ghugni
Delight in the comforting flavors of Vegan Ghugni, a plant-based take on the traditional Bengali street food. Packed with protein-rich dried yellow peas, this one-pot wonder is simmered to perfection and infused with a medley of warm Indian spices like garam masala, cumin, and coriander. Sautéed onions, tomatoes, and a hint of green chili create a rich, aromatic base, while a splash of zesty lemon juice and fresh cilantro brighten every bite. This wholesome, gluten-free recipe is not only easy to make but also perfect for serving as a hearty snack, side dish, or light meal. Whether paired with bread, rice, or enjoyed on its own, Vegan Ghugni is a deliciously satisfying option for plant-based eating enthusiasts.
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Recipe Information
Ingredients
- 200 grams dried yellow peas
- 500 milliliters water
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1 green chili, finely chopped
- 1 teaspoon ginger-garlic paste
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 2 tablespoons fresh cilantro, chopped
Instructions
Rinse the dried yellow peas thoroughly under cold water. Then, soak them in water overnight or for at least 8 hours.
Drain the soaked peas and rinse them again. Set aside.
In a large pot, add the peas and 500 milliliters of water. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let it simmer for 20-25 minutes, or until the peas are softened but not mushy.
In a separate large skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté until it becomes transparent, approximately 5 minutes.
Add the ginger-garlic paste and chopped green chili to the skillet. Sauté for another 2 minutes until the raw smell dissipates.
Add chopped tomato and cook until it becomes soft and the oil starts to separate from the tomato mixture, about 5 more minutes.
Add the turmeric powder, coriander powder, cumin powder, and red chili powder. Stir well and cook the spices for 1-2 minutes.
Add the boiled yellow peas along with any remaining water from the pot to the skillet. Mix thoroughly.
Add salt and garam masala. Stir to incorporate all ingredients and simmer for another 10 minutes, allowing the flavors to meld.
Remove the ghugni from heat and stir in the lemon juice.
Garnish with fresh chopped cilantro before serving.
Serve the vegan ghugni hot, on its own or accompanied by bread or rice.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2429 mg | 106% | |
| Total Carbohydrate | 145.6 g | 53% | |
| Dietary Fiber | 57.3 g | 205% | |
| Total Sugars | 26.0 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2661 mg | 57% | |
*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.
