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Sunday, April 20, 2014

Lobiya Ghuguni

I must thank my husband for his suggestion. He caught me soaking the beans at night and asked if I planned to make a Ghuguni with it. And this is how this recipe was born. Both of us loved it. And that is why we are sharing it with you.

For the uninitiated, 'Ghuguni' is a watery preparation made with yellow/green peas in Odisha/West Bengal. It relies on very less spices and one can easily make out the distinct flavour of the lentil. Needless to say,  it is quite a healthy dish. Black eyes beans being a good source of soluble fiber, helps prevent type 2 diabetes by keeping blood sugar balanced after we eat and also removes cholesterol from the body by binding with it. In addition, it is rich in Vitamin A, folate, calcium and manganese. So, if you have been ignoring beans in your diet, its time to bulk up (on the fiber content). Read on for a super healthy recipe -






Preparation Time - 25 mins

Ingredients -

Black eyes peas/Lobiya ( 1 cup )
potato ( 1 small)
tomato ( 1 medium)
onion ( 1 medium),
ginger-garlic paste ( 1 tsp)
cumin seeds (1/5 tsp)
cumin powder (1/3 tsp)
coriander powder (1/3 tsp)
chilli powder ( 1/2 tsp)
garam masala powder (1/5 tsp)
oil (2 tsp)
coriander leaves (2 tbsp)
turmeric powder (1/3 tsp)
salt to taste.

Preparation: Wash the black eyed peas till the water remains clear. Soak for about 8 hours or overnight.

Put in a cooker along with potato, salt and turmeric powder. Wait for 2 whistles. Remove and keep aside for steam to escape before opening lid. Drain off the excess water.

Cut the onion and tomato into small pieces. Peel the potato and cut into medium sized cubes.


Cooking: Heat oil in a deep vessel. When it starts smoking, add the cumin seeds and broken red chilli. Once it starts spluttering, add onion pieces. Fry the onion for about 2-3 mins or till translucent.

Add ginger-garlic paste. Cook till the raw smell goes off, then add the tomatoes, salt and turmeric powder. Fry for about 5 mins. Add the cumin powder, coriander powder and chilli powder. Stir for another 2 min.

Add the boiled peas, potatoes and 1 cup hot water. Adjust salt and bring to a boil. Simmer for 5-6 mins.

Add the garam masala, mix in and remove from fire. Garnish with coriander leaves and serve hot.


















We had it with crisp dosas. But it would taste equally good with roti/paratha as well.



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