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
- Pressure cook peas with water for 5 minutes till almost cooked. Drain excess water and keep peas aside.
- Mix ginger paste, cumin powder, coriander powder, chilli powder with 1/4 cup water. Keep aside.
- Heat oil. Roast coconut till golden. Remove in keep aside.
- Heat oil and roast cloves, cinnamon, bay leaf, slited green chili and cumin seeds. Fry potatoes till golden brown.
- Add mixed spices, 1/4 cup water and continue cooking till oil separates.
- 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.
- Once peas are cooked, adjust taste with salt, sugar, garam masala and lemon. Mix.
- Garnish with coriander leaves and serve Narkel-er Niramish Ghugni.