Ghugni
Ghugni | |
| Type | Curry |
|---|---|
| Course | Main course |
| Place of origin | Bihar |
| Associated cuisine | Bhojpuri Cuisine, Bihari Cuisine, Odia Cuisine, Bengali cuisine, Nepalese Cuisine |
| Serving temperature | Hot |
| Main ingredients | Dried yellow peas or dried white peas, Indian spices, Nepali Himalayan salts, Turmeric powder |
Ghugni or guguni (Bengali:ঘুগনি, Bhojpuri:𑂐𑂳𑂐𑂳𑂢𑂲, Odia: ଘୁଗ୍ନି , romanized: Ghughunē) is a dish made of peas or chickpeas in Nepal, India and Bangladesh. 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. In Odisha ghugni usually eaten with Idli, Chakuli, Samosa, Medu vada . It is a curry native to the Indian subcontinent.