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Mangshor Ghugni (Dried Peas Curry with Mutton - Traditional Bengali Breakfast)

Mangshor Ghugni (Dried Peas Curry with Mutton - Traditional Bengali Breakfast)

Cooking Time

Preparation Time : 1440

Cook Time : 40

Total Time : 1480

Ingredients

Serves 4

  • 1 cup dried peas, soaked in water overnight

  • 250 gms mutton, cubed

  • 2 tbsp. mustard oil

  • 1-2 bay leaves

  • 1

  • 2-3 green cardamoms

  • 4-5 cloves

  • 1 tsp. cumin seeds

  • 1 onion, chopped

  • 1 tbsp. ginger-garlic paste

  • 1/2 tsp. turmeric powder

  • 1 tsp. cumin powder

  • 1 tsp. coriander powder

  • 1 tsp. garam masala powder

  • 1 tsp. salt or to taste

  • 1 tomato, chopped

  • 1 tsp. ghee

  • 1 tsp. coriander leaves, chopped

Directions

  • 01

    Pressure cook the drained peas in 1 & 1/2 cups water for 10 minutes on a low flame after the first whistle. Keep aside.

  • 02

    Pressure cook the mutton too in 1 12 cups water for 20 minutes on a low flame after the first whistle and keep aside.

  • 03

    Heat oil in a pan and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds and add the onion. Fry till light brown.

  • 04

    Now add the ginger-garlic paste and all the dry spies mixed with 1/4 cup water. Fry till the oil separates and then add the tomatoes. Cook till it is mashed.

  • 05

    Add the boiled peas and mutton. Cover and simmer for 4-5 minutes. Adjust water according to the gravy desired.

  • 06

    When done, add ghee and garnish with chopped coriander leaves and chopped onion. Serve with poori or paratha.

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