Tuesday, September 26, 2017

Ghugni Chaat / Curried Green Peas (Vegetarian's Chilli)

Childhood friendship is always beautiful to remember at any point of our life time. I had friends who were my classmates as well as neighbours too - Shammi and Zammi. We were always spotted together. I remember their mom making this Ghugni quite often. Their birthday parties were incomplete without it. And everytime I had it, it tasted yummier. My family is not a big fan of dried yellow peas, so it was never or very sparingly seen at our home. So that could have made it more special. 

The other day when I was prepping to make some dry peas curry, I thought of making this ghugni chaat for tea time. Both son and father scrapped off their bowls :). The father had heard about it multiple times from me when I would be repeating stories from my childhood and had never shown any interest in it. But when finally it was served to him, he was like "You should make it often. Its like the vegetarian's chilli". Oh yes, might sound funny, but I don't know if it is the chopped red onions on top and the cumin and pulses that make it taste so much similar to beef chilli. So we have this recipe saved for the lent to have vegetarian chilly if craving for beef chilli...he he..

Meanwhile, you go through the recipe and try it and I bet you won't be disappointed. It makes for a great snack option as well as can be served as a side for bread/rice.

  1. 1 1/2 cup of dry yellow/ green peas
  2. 1 cup of diced onions
  3. 1/2 tbsp of chopped/grated ginger
  4. 1/2 tbsp of chopped/grated garlic
  5. 1 tsp of cumin seeds
  6. 1/2 tsp of turmeric powder
  7. 1/2 tsp of red chilly powder
  8. 1 tbsp of coriander powder
  9. 1 tsp of garam masala
  10. 1 tomato, diced
  11. 1 tsp of sugar
  12. 2-3 tbsp of cooking oil
  13. Salt to taste
  14. 2-3 tbsp of coriander leaves for garnishing
  15. 2-3 tbsp of chopped red onion for garnishing


  • Soak the dry green peas overnight.
  • The next day, wash it well and pressure cook it with enough water and salt, just untill they are done. For me, it takes, one whistle on high heat, followed by two whistles on medium heat. Remove it from heat and let the pressure release.
  • In a skillet, pour the oil. Once the oil is hot, add cumin seeds and let it splitter. Add onion, ginger and garlic. Saute it untill the onions turn golden brown.
  • Now add the turmeric powder, red chilly powder, coriander powder and garam masala. Give it a mix.
  • Add the chopped tomatoes and cook it till the tomatoes turn tender.
  • Add the sugar and let it dissolve and caramelize.
  • Add the cooked green peas. Give it a stir to ensure the masala spreads evenly. Bring it to a boil. Adjust salt and turn off heat. 
  • Transfer it into serving bowls. Garnish it with chopped coriander and red onion.
  • Have it hot as is or serve it with chapathis, bread or rice. 
  1. Do not over cook the green peas. The peas should be cooked as well as remain in shape else the chaat would turn out to be mushy.
  2. You may want to keep the chaat a little watery, as it would thicken as it cools down. 


  1. adipoli ayittundu..looks so delicious, am sure 'vegetarian chilli' serves a perfect name for this lovely curry :)

  2. Looks so good ..very similar to ragda,


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