Ghugni sabzi

How to make Ghugni sabzi

Ghugni sabzi is quite a popular street food in Calcutta city. Every corner of the street will have ghugni sabzi or jhala muri and both of them have something in common, that is called Muri Masala. Muri masala is a blend of roasted condiments and spices as well. Ghugni sabzi consist of a special masala termed as moodi masala.


1 cup Dried Yellow/White Peas (Vatana), soaked for 4 hours or overnight.

one- inch Ginger, grated

1/2 teaspoon Kalonji (Onion Nigella Seeds)

1/4 teaspoon Turmeric powder (Haldi)

For Serving

1 Lemon, to be used when serving

2 Green Chillies, finely chopped

3 inch Ginger, thinly sliced

Three sprig Coriander (Dhania) Leaves, finely chopped

Salt, to taste

Muri Masala (makes 1 cup approximately)

1/4 cup Cumin seeds (Jeera)

One-fourth cup of Coriander (Dhania) Seeds

1/8 cup Rock Salt

One-eighth cup, White pepper powder

 Amchur (Dry Mango Powder)- 1/8 cup

 Red Chilli powder, one-eighth cup

10 Bay leaves (tej patta)


First let’s prepare Muri Masala.

So to make muri masala, roast the cumin and coriander seeds until browned well. Keep it aside.

Further roast the bay leaves until crisp. Then combine all the roasted ingredients with the rest of the remaining ingredients and blend them into a fine powder.

Therefore one can store the Muri/Moodi Masala in the freezer to retain freshness for about 4 to 6 months.

Thus cook soaked yellow peas in the pressure cooker.

Therefore now making Ghugni is very simple.

In addition, heat a teaspoon of oil in a pan, and add ingredients such as grated ginger, turmeric powder, cooked peas and, 1 or 2 tsp moody masala. Adjust the salt as required. 

Hence give Ghugni a quick boil then add coriander leaves, stir it, and turn off the flame.

Finally add thinly sliced ginger and more green chilies on the top as a tea-time snack or lunch or dinner.  

So Serve and enjoy!

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