This recipe for motorer ghugni is the easiest way of making the popular Bengali snack, often served with pauruti (bread) or even muri (puffed rice) as an evening snack. Also known as motorshutir ghugni, this ghugni recipe calls for a handful of ingredients and gives you a wholesome vegetarian meal. The preparation needs soaking the dried peas overnight, and the next day, you are ready to serve dokaner moto motor er ghugni in just 30 minutes!
Ingredients
- 1 cup Dried White Peas or Sukhe Matar soaked overnight
- 2 tbsp Mustard Oil
- 1 Onion – Large – Finely Chopped
- 1 Tomato – Finely chopped
- 1 inch Ginger – grated
- 1 Green Chilies – chopped
- Salt to Taste
- 1 tsp Sugar
- 1/2 tsp Turmeric Powder
- 1/4 tsp Cumin Powder
- 1/4 tsp Cumin Seeds
- 1/4 tsp Bengali Garam Masala Powder
- 2 tsp Lemon Juice
Recipe instructions
- Pressure cook the overnight-soaked dried white peas for just 1 whistle. Turn off the heat and let the cooker cool on its own.
- Heat oil in a pan and add cumin seeds with chopped Onion and ginger. Cook till the onion softens. Then add the chopped tomato and the powdered spices to make the base gravy for this dish. Cook till everything is mushy and releases oil from the edges
- Then add the cooked dried peas. At this stage, you may add the chopped chili to it.
- Add salt and sugar, and bring it to a boil. Adjust the consistency as needed and add water if necessary. If it’s extra, let it simmer for a few more minutes
Serving suggestions
Everyone has their own preferences, but usually Bengali-style matar ke chole is served with pauruti (toasted slices of bread). However, some also prefer to have this ghugni with muri (puffed rice). Personally, I find it equally delicious with chapattis as well as porotas.
In Kolkata, this ghugni is a popular street food and is often served as a standalone. In that case, this motorshutir ghugni would also have cubed potatoes in it. It’s a distinctive call to this dish. (Plus, we all know our love for the spuds, right?)
Recipe variations
More Kolkata street food recipes
- Kolkata style Egg Toast Recipe
- Kolkata Chicken Egg Roll Recipe
- Kolkata Style Veg Noodles Stir Fry
- Kolkata Fish Fry | ভেটকি মাছের ফিশ ফ্রাই
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Motorer Ghugni | মটরের ঘুগনি
Equipment
- Pressure Cooker
- Stove Top
- Heavy bottom Non-stick Pan
Ingredients
- 1 cup Dried White Peas or Sukhe Matar soaked overnight
- 2 tbsp Mustard Oil
- 1 Onion Large – Finely Chopped
- 1 Tomato Large – Finely Chopped
- 1 inch Ginger grated
- 1 Green Chilies Finely chopped
- Salt to Taste
- 1 tsp Sugar
- 1/2 tsp Turmeric Powder
- 1/4 tsp Cumin Powder
- 1/4 tsp Cumin Seeds
- 1/4 tsp Bengali Garam Masala Powder
- 2 tsp Lemon Juice
Instructions
- Pressure cook the overnight-soaked dried white peas for just 1 whistle. Turn off the heat and let the cooker cool on its own.1 cup Dried White Peas or Sukhe Matar
- Heat oil in a pan and add cumin seeds with chopped Onion and ginger. Cook till the onion softens. Then add the chopped tomato and the powdered spices to make the base gravy for this dish. Cook till everything is mushy and releases oil from the edges2 tbsp Mustard Oil, 1 Onion, 1 Tomato, 1 inch Ginger, 1/2 tsp Turmeric Powder, 1/4 tsp Cumin Powder, 1/4 tsp Cumin Seeds, 1/4 tsp Bengali Garam Masala Powder
- Then add the cooked dried peas. At this stage, you may add the chopped chili to it.1 Green Chilies
- Add salt and sugar, and bring it to a boil. Adjust the consistency as needed and add water if necessary. If it's extra, let it simmer for a few more minutes. Finish with a drizzle of lemon juice.Salt to Taste, 1 tsp Sugar, 2 tsp Lemon Juice
Notes
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