AuthorNutrition Bangla AuthorCategoryBreakfast, Mains, Vegetarian RecipesDifficultyIntermediateThis Bengali style Ghugni recipe is high in plant-based protein, fiber, and low in fat, making it a healthy weight-loss-friendly option.
Soak the dried yellow peas overnight (or for at least 6 hours).
Pressure cook with 150ml water and a pinch of salt for 3 whistles.
In a pan, heat mustard oil, add cumin seeds, and let them splutter.
Add chopped onions, garlic, ginger, and green chili. Saute until onions turn golden brown.
Add tomatoes, turmeric, red chili powder, and salt. Cook until tomatoes soften.
Add the boiled yellow peas along with the water and simmer for 5 minutes.
Add garam masala and mix well.
Finish with lemon juice and garnish with coriander leaves.
1 servings
1 Bowl
- Amount per serving
- Calories217
- % Daily Value *
- Total Fat 6g8%
- Saturated Fat 0.4g2%
- Total Carbohydrate 28g11%
- Dietary Fiber 9.7g35%
- Protein 10g
- Potassium 568mg13%
* The % Daily Value (DV) 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.
Ingredients
Directions
Soak the dried yellow peas overnight (or for at least 6 hours).
Pressure cook with 150ml water and a pinch of salt for 3 whistles.
In a pan, heat mustard oil, add cumin seeds, and let them splutter.
Add chopped onions, garlic, ginger, and green chili. Saute until onions turn golden brown.
Add tomatoes, turmeric, red chili powder, and salt. Cook until tomatoes soften.
Add the boiled yellow peas along with the water and simmer for 5 minutes.
Add garam masala and mix well.
Finish with lemon juice and garnish with coriander leaves.