The winter is finally here and the days have become shorter. It is quite dark at five in the evening. There is nothing much to do during the evenings other than making quick trips to the grocery stores and come back to the comfort and warmth of home. My home is usually warm from the oven as I bake a lot during this time of the year. As the sun sets, suddenly it is dark and cold, which makes me lazy sometimes. Mangsher ghugni cooked in a slowcooker comes in handy during this time.
Yes this crockpot or slow cooker is my savior on those days when I do not want to cook much yet want to have a tasty and delicious meal at dinner. There are so many recipes where you just throw in the ingredients in the crockpot and wait until the dish is ready. It comes out perfect every single time.
What is Mangsher Ghugni?
Mangsher ghugni aka Indian spiced chili is one of such recipes where you just sauté the ingredients for some time just to give it a head start and then transfer it to the crock pot. The rest is taken care of. How simple is that? Traditionally the meat and dried yellow peas is first cooked separately and then mixed with the spices to finish off. I find this time consuming and have found out this way. In this method you do not need to boil the peas or the minced meat.
This Indian chili is perfect for the cold nights. It is quite spicy from the chopped green chilies and the chili powder and the ground cumin gives a warm flavor to the dish. A piping hot bowl of chili goes great with soft homemade dinner rolls. You may serve it with any other Indian breads of your choice.
Tips:
If you do not have a crockpot or slow cooker you may prepare the dish in a big saucepot or dutch oven. You may even use the pressure cooker to cook the meat and the peas and cook the rest in a pan. Chicken can be used instead of goat/ mutton or you may prepare it completely vegetarian.
You may follow our Facebook page, Instagram and Pinterest for regular updates. Thank You!
INDIAN SPICED NON-VEGETARIAN CHILI
- YIELD: 4-6 Servings
- PREP: 15 mins
- COOK: 1 hr 30 mins
- READY IN: 1 hr 45 mins
This Indian chili is perfect for the cold nights. It is quite spicy from the chopped green chilies and the chili powder and the ground cumin gives a warm flavor to the dish. A piping hot bowl of chili goes great with soft homemade dinner rolls.
INGREDIENTS
- 1 lb mutton or goat meat minced
- 2 cups dried yellow peas/matar
- 2 tablespoons mustard oil or vegetable oil
- 1/2 teaspoon whole cumin seeds/ jeera
- 1 large bay leaf
- 1 medium red onion finely chopped
- 2 teaspoons ginger paste
- 3 teaspoons garlic paste
- 1 medium tomato finely chopped
- 2 teaspoons salt or to taste
- 2 teaspoons turmeric powder
- 1 teaspoon sugar optional
- 1 teaspoon cumin powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala powder
- 1-2 small green chilies
- 1 tablespoons coriander/cilantro leaves chopped (for garnish)
INSTRUCTIONS
-
- Wash and rinse the dried yellow peas and soak in enough water for at least 8-10 hours.
- Heat oil in a pan and add the whole cumin seeds and bay leaf. When it starts to splutter add the chopped onions. Saute until the onions change color slightly. Add the ginger-garlic paste and continue to cook until the raw flavor is no more. Add the chopped tomato, salt,turmeric,red chili powder,cumin powder and saute for 2 more minutes at medium flame. Now add the minced meat and continue to stir until the oil separates from the spices. Add little water to prevent it form sticking. Finally add the soaked and drained yellow peas and stir to mix in well.
- In a separate pan boil 1 cup of water. If you are using the crock pot/slow cooker turn it on. Transfer the meat and peas to the crock pot and add the boiling water. Give a stir, cover and let it cook at high for 1-11/2 hours.
- After 1-11/2 hours check whether the peas and meat is cooked through. It should be done by then. Taste for seasoning. Add the garammasala powder. Switch off the crockpot/slow cooker and let it stand for 10 minutes.
- Serve the chili in a bowl and garnish with chopped cilantro and green chilies. Serve hot along with any bread of your choice. Enjoy!
- CUISINE: Indian
- COURSE: Main Course
Mangsher ghughni is such a nostalgic thing for me. I used to travel up and down Kolkata to Kalyani by train for a year or so and ghughni was my preferred evening snack just before the mad dash. This recipe looks spot on. I have to make it soon 🙂
Yes the very name “ghugni” is very nostalgic. I remember my aunt making it every year during the bijaya dashami!:)