Following my “Indian Home Cooking Week“, just a one-off recipe this week. [And see here for the second edition of “Indian Home Cooking Week”; and here for all my cooking posts so far.]
This one is for a take on a classic Bengali dish called ghugni. Ghugni is one of those rare dishes that is both a popular street food and made at home. It can be found year round but is often made in homes on the last day of Durga Pujo—the week-long celebration that is the Bengali religious/cultural festival (imagine Christmas, Thanksgiving, the 4th of July, the Oscars and the Super Bowl all rolled into one but communal, public, louder and with more food). It’s most traditionally made with dried yellow or white peas but it’s not unusual to see it made with kala/desi/black chana/chickpeas as well. Here I make it with garbanzo beans. This has always been a popular dish with everyone I’ve made it for and it’s supremely adaptable.
As with almost all my bean cooking I don’t really bother with anything but Rancho Gordo’s garbanzo beans (disclosure: Rancho Gordo proprietor Steve Sando is a pal). They cook implausibly fast, are incredibly sweet and the pot liquor is great. Continue reading
