 Ghugni | |
| Type | Curry |
|---|---|
| Course | Main course |
| Place of origin | Indian subcontinent |
| Region or state | Indian subcontinent |
| Associated cuisine | India, Bangladesh, Nepalese Cuisine |
| Serving temperature | Hot |
| Main ingredients | Dried yellow peas or dried white peas, Indian spices, Nepali Himalayan salts, Turmeric powder |
Ghugni or guguni is a dish made of peas or chickpeas in Nepal, India and Bangladesh.[1] Different variations of the dish use different types of peas or chickpeas, such as black gram, green peas, or white peas. It is usually eaten for breakfast with toasted bread or puri but can also be served as the main course for lunch or dinner. It can be made either with or without the use of onion and garlic. It is a curry native to the Indian subcontinent. [a][3]
- ^ Singh, Usha. "Ethnic Fermented Foods of Bihar and Jharkhand". Ethnic Fermented Foods and Beverages of India: Science History and Culture: 113 – via Springer Nature.
- ^ "Bihari-Style Kale Chane Ghugni Recipe by Hiranyamayi Shivani". NDTV Food. Retrieved 26 March 2023.
- ^ Kapoor, Sanjeev (2011). How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen. ABRAMS. ISBN 9781613121351.
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