Mangsher Ghugni ( Dried peas cooked with minced mutton)

Mangsher Ghugni

Today is Panchami, a day before official Durga Pujo celebration begins. Every year this day, almost all Durga Pujo committees organize Anando Mela, where Bengali women ( mostly Maa, Kakima) showcase their culinary skills by preparing delicious food and selling them for fun.

As this year celebrations are minimal and there is no scope of savoring the delicious recipes, so I prepared one of the most famous recipes available in the Mela, Mangsher Ghugni.

Mangsher Ghugni is a mouth watering recipe prepared from dried peas mixed with minced mutton.

Recipe

Ingredients

1/2 kg dried peas

1/2 kg mutton Keena

2 onion thinly sliced

2 tablespoon ginger garlic paste

1/2 cup tomato paste

1 teaspoon turmeric powder

1 teaspoon cumin powder

1/2 teaspoon coriander powder

1/2 teaspoon Kashmiri mirch powder

1-2 cinnamon sticks

2-3 green cardamom

1-2 bay leaves

1/2 teaspoon garam masala powder

3 tablespoon mustard oil

A pinch of sugar

Salt to taste

How to cook

Soak the dried peas overnight. Next pressure cook them for 3 whistles and drain the water. Keep it aside and keep the water for using in gravy later.

Along side clean the mutton keema and marinate it with salt, ginger garlic paste, turmeric powder, chili powder and little oil and keep it for 1 hour.

Now in a flat bottomed pan pour the oil and as soon as it comes to smoking point add the whole spices to it. Once the spices start spluttering add the onion slices and let it fry. Then add remaining ginger garlic paste and rest of the masalas and stir occasionally. Once the masala starts leaving oil add the mutton keema to it. Mix well and let it cook on medium flame. Once 80% done add the boiled peas to it. Mix with light hand so that the peas doesn't mashed too much. Adjust the salt and gravy with the peas stalk. Let it cook for another 10 mins until the mutton is done. Now turn off the gas and add garam masala powder. Serve it with a garnish of finely chopped onions and green chillies.

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