Soy-Free Ghugni

Dive into the rich and aromatic flavors of Soy-Free Ghugni, a plant-based twist on the classic Bengali street food. This protein-packed dish features tender dried yellow peas simmered to perfection with golden sautéed potatoes in a medley of fragrant spices like turmeric, cumin, and garam masala. Sautéed onions, garlic, and tomatoes form a flavorful base, while a garnish of fresh cilantro and a splash of zesty lemon juice elevate every bite. Perfectly spiced yet completely soy-free, this warm and hearty curry is ideal as a comforting main dish, a savory snack, or even a vibrant party appetizer. Simple, wholesome ingredients come together in under an hour to create an irresistible meal bursting with authentic Indian flavors.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Dried yellow peas
• 4 cups Water
• 1 medium Potato
• 1 medium Onion
• 1 medium Tomato
• 1 teaspoon Ginger paste
• 1 teaspoon Garlic paste
• 1 Green chili
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Oil
• 2 tablespoons Cilantro
• 0.5 Lemon

Directions

Step 1

Rinse the dried yellow peas thoroughly and soak them in water for at least 4 hours or overnight.

Step 2

Drain the soaked peas and transfer them to a pressure cooker. Add 3 cups of water and 0.5 teaspoon of turmeric powder. Pressure cook for about 4-5 whistles until the peas become soft but not mushy. Set aside.

Step 3

Peel the potato and cut it into small cubes. Finely chop the onion and tomato, and slit the green chili.

Step 4

Heat oil in a pan over medium heat. Add the chopped potatoes and sauté for about 5-7 minutes until they are lightly golden brown. Remove the potatoes from the pan and set them aside.

Step 5

In the same pan, add the chopped onion and green chili. Sauté until the onions become translucent.

Step 6

Add ginger paste and garlic paste to the pan, and sauté for 2 minutes until the raw smell goes away.

Step 7

Stir in the chopped tomatoes and cook until they soften and the oil begins to separate from the masala.

Step 8

Add the remaining turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well and cook for another 2-3 minutes to develop flavors.

Step 9

Add the cooked yellow peas and sautéed potatoes to the pan. Mix everything well and add 1 cup of water. Bring to a simmer.

Step 10

Cover and cook on low heat for about 10-15 minutes, allowing the flavors to meld.

Step 11

Check the seasoning and add salt as needed. Stir in the garam masala and let it cook for another minute.

Step 12

Remove from heat and garnish with freshly chopped cilantro and a squeeze of lemon juice before serving.

Nutrition Facts

Serving size	(1688.1g)

Amount per serving	% Daily Value*
Calories	1309.4

Total Fat 38.8g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 2.0g
Cholesterol 4.5mg	0%
Sodium 4169.3mg	0%
Total Carbohydrate 193.3g	0%
Dietary Fiber 60.7g	0%
Total Sugars 38.0g
Protein 60.2g	0%

Vitamin D 0IU	0%
Calcium 311.3mg	0%
Iron 15.1mg	0%
Potassium 3392.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.6%

Protein: 17.7%

Carbs: 56.7%