Narkel-er Niramish Ghugni

Street food from Bengal often served as breakfast along with bread


  • 1 cup dry yellow peas / Matara, soaked 4 hours
  • 1 Large potato, peeled and cut into cubes
  • 1/2 cup coconut, grated
  • lemon juice
  • coriander leaves, chopped
  • Salt to taste
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 2 teaspoons ginger paste
  • 2 tablespoons Oil
  • 1/2 teaspoon cumin seeds
  • 2 green chilies, slited lengthwise
  • 2 cloves
  • 1 bay leaf
  • 1/2 teaspoon Turmeric powder


  1. Pressure cook peas with water for 5 minutes till almost cooked. Drain excess water and keep peas aside.
  2. Mix ginger paste, cumin powder, coriander powder, chilli powder with 1/4 cup water. Keep aside.
  3. Heat oil. Roast coconut till golden. Remove in keep aside.
  4. Heat oil and roast cloves, cinnamon, bay leaf, slited green chili and cumin seeds. Fry potatoes till golden brown.
  5. Add mixed spices, 1/4 cup water and continue cooking till oil separates.
  6. Add the boiled peas, 1/4 cup of water, salt and turmeric powder. Mix well. As it boils, add fried coconut. Adjust consistency with water for thick gravy.
  7. Once peas are cooked, adjust taste with salt, sugar, garam masala and lemon. Mix.
  8. Garnish with coriander leaves and serve Narkel-er Niramish Ghugni.

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