Matarer ghugni (a snack or side dish made with whole yellow dried peas)

This is another perennial favourite in the Bengali household. And it is also a versatile one. This is often served with Indian flatbread as a side in a main meal; but is also eaten on its own as a snack. Some people even like it with bread. The other advantage of this tasty recipe is the fact that it can be made easily with ingredients easily available in the Indian kitchen. In Kolkata, matar-er ghugni is also sold by street side vendors – and if you come across one, the aroma would surely lure you to try some. Or better still, you can always make it in your own kitchen and enjoy from the comforts of your own home.

Ingredients –

• Matar / whole yellow dried Peas
• Potatoes – optional
• Coconut – grated, optional
• Ginger- Garlic paste
• Garam masala
• Onions
• Coriander leaves
• Oil for cooking
• Turmeric powder
• Salt to taste
• Garam masala powder
• Tomatoes – chopped
• Green chillies

Preparation –
• Soak the peas overnight
• Boil the peas with turmeric powder and salt
• Cut the potatoes (if using them) in small cubes and make small pieces of the coconut
• Heat oil in a pan and fry onions (paste or finely sliced)
• Fry the potatoes in oil. Keep aside.
• Add ginger- garlic paste, chili paste, salt, turmeric powder in the oil and keep stirring
• When the spice is cooked properly, add the chopped tomatoes and cook for a while.
• Now add the boiled peas and the potatoes. Cook till the flavours mingle well. Add a little warm water at this stage.
• Once everything is properly cooked, add garam masala powder and cook for a little while more.
• When it has reached the desired consistency, put off the heat
• To serve, take some ghugni in a bowl, top it with chopped onions, chopped green chillies and chopped coriander leaves, and add the diced coconut for garnishing.