Ghugni
Ghugni or Guguni is a dish made of peas or chickpeas in Nepal, Bangladesh, and Odisha, West Bengal, Jharkhand, Bihar, and Uttar Pradesh in India. 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, guguni is usually eaten with puri, upma, chakuli, idli, samosa, bara, or pithas.
File:Day 3 - Paratha & Ghugni in Breakfast 01.jpg|thumb|Ghugni with paratha in Kolkata, West Bengal
Preparation
The peas are soaked overnight and then boiled in water. The peas are added to a gravy that includes coconut, ginger paste, garlic paste, cumin, tamarind paste, and cilantro.It is then served with puffed rice and at times with hot onion pakoda or bhajiya. Ghugni is often served with dhuska, a fermented rice-lentil dish.
Guguni is one of the staple breakfast items in Odisha, where it is often served with puri, mudhi or other Odia snacks such as bara and singada. Guguni can be prepared without onion and garlic as well.
In Calcutta, ghugni is often eaten with puris.
Variation
In Bihar, green chickpeas or freshly harvested green peas are used for the dish. They are lightly pan-fried in mustard oil with some cumin seeds and green chillies and are not curried like eastern Indian versions. In Bengal, ghugni is made from dry white peas.Some versions include meat, such as goat or even lamb or chicken. The meat is usually minced or in bite-sized pieces, mostly for flavoring. "Mangsher ghugni" or meat keema ghugni has been described as a "Kolkata trademark".