Mangshor Ghugni

Name: Mangshor Ghugni
Cuisine: Indian
Ingredients: 1 cup dried peas, soaked in water overnight; 250 gm mutton with bones, cubed; 2 tbsp mustard oil; 1-2 bay leaves; 1 " cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 1 tsp. cumin seeds; 1 onion, chopped; 1 tbsp. ginger-garlic paste; 1/2 tsp. turmeric powder; 1 tsp. cumin powder; 1 tsp. coriander powder; 1 tsp. garam masala powder / whole spice powder; to taste salt; 1 tomato, chopped; 1 tsp. ghee; as needed chopped coriander leaves & chopped onion to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#goldenapron
or Dried Yellow Peas Curry is a very common weekend breakfast menu in most of the Bengali bones and a great favourite too. They are relished with hot luchi (poori), parathas or chapatis, and are generally accompanied with some chopped onion, green chilies and lime wedges. So here is a non-veg. version of it by adding some boiled mutton cubes. This is an awesome side dish best enjoyed for a lazy weekend breakfast.

Bethica Das @kitchen_flavours

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Ingredients

1 cupdried peas, soaked in water overnight
250 gm mutton with bones, cubed
2 tbspmustard oil
1-2bay leaves
1 " cinnamon stick
2-3green cardamoms
4-5cloves
1 tsp.cumin seeds
1onion, chopped
1 tbsp.ginger-garlic paste
1/2 tsp.turmeric powder
1 tsp.cumin powder
1 tsp.coriander powder
1 tsp.garam masala powder / whole spice powder
to tastesalt
1tomato, chopped
1 tsp.ghee
as neededchopped coriander leaves & chopped onion to garnish

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Steps

1

Pressure cook the drained peas in 1 & 1/2 cups water for 10 minutes on a low flame after the first whistle. Keep aside.
2

Pressure cook the mutton too in 1 12 cups water for 20 minutes on a low flame after the first whistle and keep aside.
3

Heat oil in a pan and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
4

Add the onion and fry till light brown.
5

Now add the ginger-garlic paste and all the dry spies mixed with 1/4 cup water. Fry till the oil separates.
6

Then add the tomatoes. Cook till it is mashed.
7

Add the boiled peas and mutton. Cover and simmer for 4-5 minutes. Adjust water according to the gravy desired.
8

When done, add ghee & garnish with coriander leaves & chopped onion. Serve with poori, paratha, rice or any Indian bread.