Ghugni
{{short description|Indian snack}}
{{Use dmy dates|date=August 2019}}
{{Infobox food
| name = Ghugni
| image = Ghugni.jpg
| image_size = 250px
| caption = Ghugni
| alternate_name =
| country = Bihar
| region =
| national_cuisine = Bhojpuri Cuisine, Bihari Cuisine, Odia Cuisine, Bengali cuisine, Nepalese Cuisine
| creator =
| course = Main course
| type = Curry
| served = Hot
| main_ingredient = Dried yellow peas or dried white peas, Indian spices, Nepali Himalayan salts, Turmeric powder
| variations =
| calories =
| other =
}}
Ghugni or guguni (Bengali:ঘুগনি, Bhojpuri:𑂐𑂳𑂐𑂳𑂢𑂲, Odia: ଘୁଗ୍ନି , romanized: Ghughunē) is a dish made of peas or chickpeas in Nepal, India and Bangladesh.{{Cite journal|last=Singh|first=Usha|title=Ethnic Fermented Foods of Bihar and Jharkhand|journal=Ethnic Fermented Foods and Beverages of India: Science History and Culture|pages=113|via=Springer Nature}} Different variations of the dish use different types of peas or chickpeas, such as black gram, green peas, or white peas. It is usually eaten for breakfast with toasted bread or puri, but can also be served as the main course for lunch or dinner. It can be made either with or without the use of onion and garlic. In Odisha ghugni usually eaten with Idli, Chakuli, Samosa, Medu vada . It is a curry native to the Indian subcontinent. {{efn|It is especially popular Eastern Nepal, in Eastern India (Indian States of Bihar,{{Cite web |title=Bihari-Style Kale Chane Ghugni Recipe by Hiranyamayi Shivani |url=https://food.ndtv.com/recipe-bihari-style-kala-chana-ghugni-957460 |access-date=2023-03-26 |website=NDTV Food |language=en}} Jharkhand, Odisha, West Bengal), Northeast India (Indian states of Assam and Tripura) and in Bangladesh.}}{{Cite book|last=Kapoor|first=Sanjeev|title=How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen |publisher=ABRAMS |year=2011 |isbn=9781613121351}}
File:Day 3 - Paratha & Ghugni in Breakfast 01.jpg, West Bengal.]]
Preparation
The peas are soaked overnight and then boiled in water. The peas are added to a gravy that includes coconut, ginger paste, garlic paste, cumin, tamarind paste, and cilantro.
It is then served with puffed rice (kurmura) and at times with hot onion pakoda or bhajiya.
Ghugni is often served with dhuska, a fermented rice-lentil dish. Ghugni is one of the staple breakfast items in Odisha where it is often served with Puri, Mudhi(muri, murmura, puffed rice) or any regular Odia snacks i.e Bara, Singada etc. Ghugni can be prepared without onion and garlic as well.
In Calcutta, ghugni is often eaten with puris.{{Cite book |last1=Dasgupta |first1=Minakshie |title=The Calcutta Cookbook: A Treasury of Over 200 Recipes from Pavement to Palace |last2=Gupta |first2=Bunny |last3=Chaliha |first3=Jaya |publisher=Penguin Books |year=1995|isbn=9780140469721|pages=371}}
Variation
File:Ghugni of West Bengal, made from dry white peas.jpg (with coconut and potato slices), made from dry white peas.]]
In Bihar, green chickpeas or freshly harvested green peas are used for the dish. They are lightly pan-fried in mustard oil with some cumin seeds and green chillies and are not curried like eastern Indian versions.{{Cite book|last1=Kumar|first1=Prasanjeet|title=The Ultimate Guide to Cooking Vegetables the Indian Way|last2=Kumar|first2=Sonali|publisher=CreateSpace Independent Publishing Platform|year=2016|isbn=9781537268132}} In Bengal, ghugni is made from dry white peas.{{Cite book|last=Roy|first=Dayeeta|title=The Gift of Life: Family, Friends, Food & Fun|publisher=Partridge Publishing India|year=2014|isbn=9781482842913}}
Some versions include meat, such as goat or even lamb or chicken. The meat is usually minced or in bite-sized pieces, mostly for flavoring. "Mangsher ghugni" or meat keema ghugni has been described as a "Kolkata trademark".
Assorted combinations
= Ghugni and dhuska =
In the states of Bihar and Jharkhand and Eastern Uttar Pradesh, ghugni is often paired with dhuska, which is made by deep-frying batter of fermented rice and dal. Ghugni is most commonly made using kala chana (black chickpeas). The combo of ghugni and dhuska is popular in Bhojpuri, Magadhi and Maithil cuisines.{{Cite web |title=Bihari Chana Ghugni with Dhuska |url=https://zeezest.com/recipes/watch-bihari-chana-ghugni-with-dhuska-recipe-by-chef-ajay-chopra-678 |access-date=2023-03-26 |website=Zee Zest |language=en}}
See also
Notes
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References
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