Authentic Odisha Ghuguni Recipe: Spicy & Flavorful White Pea Curry
6 hours 30 minutes
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About Authentic Odisha Ghuguni Recipe: Spicy & Flavorful White Pea Curry
Ghuguni, a beloved Odisha street food, rivals even the popular Dahivada-AlooDum in popularity. Often served as a vibrant chaat, it's typically adorned with crunchy papad, onions, yogurt, and sweet tamarind chutney. The colorful vegetable garnishes—carrots, beets, and tomatoes—make these chaat stalls truly captivating.However, many also savor Ghuguni in its simplest form: a piping hot bowl of this flavorful white pea curry. Equally delicious, it's enjoyed as a comforting side dish with poori, vada, or idli for breakfast.This recipe captures the essence of both versions, guiding you to create a delicious and authentic Ghuguni, whether you prefer a simple curry or a festive chaat.
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Recipe Time & More
Prep6 hours
Cook30 minutes
Total6 hours 30 minutes
Ingredients
For the Ghuguni
- 1 cup Peas dried, soaked for at least 6 hours, white
- 1 medium Potato
- 1 medium Onion finely chopped
- 2 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1/2 tsp Turmeric Powder
- 1 tsp Cumin Seeds
- 1 tbsp Coriander Powder
- 1 tbsp Kashmiri Chili Powder adjust to taste for desired spice level, red
- 1 tbsp Peppercorns black
- 1 inch Cinnamon Stick
- 2 tbsp Mustard Oil or vegetable oil
- 1/4 cup Water or more as needed for desired consistency
- Salt to taste
Instructions
Prepare the Peas
- Soak 1 cup of dried white peas in water for at least 6 hours, or overnight. Add 1 medium potato, 1/2 tsp turmeric powder, and salt to the peas. Pressure cook for 2-3 whistles, or boil until the peas are soft and cooked through.
Sauté Aromatics
- Heat 2 tbsp mustard oil in a pan. Add 1-inch cinnamon stick and 1 medium finely chopped onion. Sauté over medium heat until the onions turn light brown.
Build the Flavor
- Add 2 tbsp ginger paste and 1 tbsp garlic paste to the pan. Sauté until fragrant and the masala releases oil. Peel and mash the cooked potato. Add the mashed potato to the pan and sauté for a minute.
Combine and Simmer
- Add 1 tsp cumin seeds, 1 tbsp coriander powder, 1 tbsp Kashmiri red chili powder, and 1 tbsp black peppercorns to the pan. Stir well to combine. Add the cooked peas along with enough water (start with 1/4 cup) to create your desired consistency for the curry. Simmer for 4 minutes over medium heat.
Garnish and Serve
- Taste and adjust the salt as needed. Garnish with chopped fresh coriander leaves, thinly sliced onions, chopped green chilies (optional), and a squeeze of lemon juice before serving hot.
Recipe Notes
Expert Tips for the Best Ghuguni
- Soaking is Key: Soaking the peas overnight ensures they cook evenly and become incredibly tender.
- Spice Level: Adjust the amount of Kashmiri chili powder to control the spiciness according to your preference. Kashmiri chili powder provides color without excessive heat.
- Consistency: For a thicker, chaat-style Ghuguni, simmer uncovered for longer until the desired thickness is achieved. For a currier consistency, add more water.
- Garnish Generously: Don't skimp on the garnishes! The fresh coriander, onions, and chilies add a refreshing contrast to the rich curry.
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Recipe Nutrition
Calories: 162kcalCarbohydrates: 21gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 41mgPotassium: 449mgFiber: 6gSugar: 3gVitamin A: 895IUVitamin C: 27mgCalcium: 59mgIron: 2mg
Sai Priya
Articles: 34
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This looks so appealing! Thanks for sharing.
Perfect dish! Can’t wait to cook it.
Looks so incredible! Thank you for sharing.
How exciting it would be to see the Ghugni Stall. I wish to see it.