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Home » Delicious-Sides » Gravy/Semi-gravy » Narkel-er Niramish Ghugni /Yellow peas curry with Coconut from West Bengal

Narkel-er Niramish Ghugni /Yellow peas curry with Coconut from West Bengal

Apr 30, 2014 · Modified: Dec 20, 2020 by Priya_Srinivasan ·

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Kolkatta/Calcutta is the only place in North-India, i have visited in India, My maternal uncle was working there so, we cousins along with my mom and aunty visited calcutta, i dont remember how long we stayed, but the fun we had is still fresh!!! There used to be a room  for drying clothes, and will always be wet, wet , wet!!! We used to play hide n seek in that room, and make sure that entrance to the room is full of soapy water, so the person with the eyes closed, poor thing will usually slip and fall and there will be a huge ohhoooo!!! Though i dont have any food memories, since we rarely go out for food. I fadely remember tasting litchi there for the first time. Since, it was looking rather unusual for us, we ate as if we were starving for days and ended up with bad stomach!

Coming to today's recipe, though i wanted to post a sweet recipe to the last day of Indian Food Odyssey, nobody at home was ready for sweet. After tasting Narkol Naru, Mishti Doi, i wanted to try something chatpata from West Bengal. So, i settled with this simple ghugni recipe from Sayantani's Space.
It is supposed to be a street-food, served along with toasted bread as breakfast in the bong city. Oh it was yum, as such, that too with a generous squeeze of lime, it is out of the world. 

source here

Ingredients
1 Cup dry yellow peas/Matara
1 Large potato
½ Cup freshly grated coconut
2 teaspoon freshly grated ginger
1 teaspoon freshly pound cumin powder
1 teaspoon freshly pound coriander powder
½ teaspoon garam masala powder
½ teaspoon Sugar
Salt to taste
fresh coriander leaves for garnish
generous squeeze of lime

Tempering
2 tablespoon Groundnut oil
½ teaspoon cumin seeds
2 green chilies, slited lengthwise
2-3 nos cloves
1 bay leaf
½ teaspoon Turmeric


Method
  • Soak the peas for 3-4 hours. Drain the soaked water, add 2 cups of water to the peas and  cook in a pressure cooker for 10-12 minutes WITHOUT WHISTLE. yes, yellow peas cook very quick and for this dish we want the peas to retain their shape as well. So, cook without whistle for 10-12 minutes, when the cooker releases steady steam, switch it off and put the whistle on. Let is sit until the pressure drops down. Drain the excess water and set aside until use.
  • Peel the potato, wash and cut in small cubes. Keep aside. Mix the ginger paste, cumin- coriander powder, chilli powder with ¼ cup water  and keep aside until use.
  • Heat a teaspoon of oil given under "Tempering" in a kadai or a big pan. Fry the grated coconut till golden. Remove and keep aside.
  • In the same pan add the remaining oil add the whole clove, cinnamon, bay leaf. Once they splutter add the slited green chili and cumin seeds. When the aroma rises add the cubed potatoes and pinch of salt. Reduce the flame to medium and fry the potatoes till they turn golden brown in colour.
  • Next pour in the mixed spices along with another ¼ Cup of water and keep frying on low for couple of minutes. When the oil starts to on the sides, add the boiled peas, ¼ cup of water and turmeric in it and mix thoroughly.
  • Add salt and let it come to a boil, then add the fried coconut pieces. Add another ½ cup water coz the end dish should have thick gravy, so adjust the water accordingly.
  • Once the peas soak the flavours,  add the sugar and adjust the seasoning, sprinkle the garam masala powder and mix. Serve with  fresh coriander leaves garnished on top and a generous squeeze of lemon 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

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  1. Varada's Kitchen

    April 30, 2014 at 10:18 pm

    This dish is so similar to watana usal that we make with dried yellow peas. It has a similar masala so I can imagine the taste. Yummy!

    It has been so much fun reading through your posts this month. You had great pictures and loved the personal stories you added to some of the posts.

    Reply
  2. Priya Suresh

    May 01, 2014 at 7:59 am

    Wow, very delicious dish, very flavourful and definitely hard to resist, beautiful choice again Priya tht idol is soo beautiful, gives superb Bengali touch to your dish.

    Reply
  3. Ms.Chitchat

    May 01, 2014 at 9:21 am

    Enjoyed the write up as well the recipe. New to me, never tried peas with coconut. Love to try it.Bookmarked.

    Reply
  4. Rafeeda AR

    May 01, 2014 at 9:41 am

    Looks really good... i could have it with a couple of chapathis...

    Reply
  5. nayana

    May 01, 2014 at 6:05 pm

    A perfect side dish for rotis or pulav

    Reply
  6. Harini R

    May 04, 2014 at 12:46 am

    The art piece depicting durga mata is a classic one. The dishes you have chosen are awesome.

    Reply
  7. Unknown

    May 05, 2014 at 11:55 am

    wow that is interesting Priya and that Durga idol is so apt and wonderfully placed!!

    Reply
  8. Pavani

    May 05, 2014 at 7:32 pm

    That is such a flavorful and delicious dish from Bengal.

    Reply
  9. Unknown

    May 07, 2014 at 3:19 pm

    curry looks creamy and yummy. doll is so pretty

    Reply
  10. Nalini's Kitchen

    May 09, 2014 at 7:15 pm

    Such a flavorful and comforting curry,perfect with roti and rice...

    Reply
  11. MySpicyKitchen

    June 01, 2014 at 5:47 pm

    It does look yum! And I like the Dugra sculpture, so apt to for represent Bengal.

    I never been Kolkata except once, when flew via Kolkata to Hyd. All I have seen is the airport. But my husband was there for 6 months and talks about the food once in a while.

    Reply
  12. Archana

    June 14, 2014 at 3:01 pm

    The Durga sculpture looks beautiful. I love the curry its awesome.
    I loved the marathon with you.

    Reply
  13. vaishali sabnani

    July 11, 2014 at 1:19 am

    What a beautiful post and so so well presented..loved everything about it..the curry the statue..wow..super.

    Reply
  14. Nisha

    July 11, 2014 at 4:19 pm

    I love the presentation Priya and the curry looks good.

    Reply
  15. cookingwithsapana

    July 20, 2014 at 9:37 am

    Ghugni looks mouth watering...

    Reply

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