This is a very commonly available street food in Kolkata. Delicious and high in protein, this is the version cooked in my family. You may choose to add bits of minced meat to make it appealing for the non-vegetarians.
Wash and soak the dry white peas (also called peeli matar) overnight. Pressure cook with a little salt for 5 minutes after the whistle.
Fry the coconut strips until a light brown. Drain and keep aside.
Heat the oil. Add the bay leaves and the jeera. Saute until the jeera crackles.
Add the sliced onions and fry until translucent.
Throw in the chopped green chillies and ginger-garlic paste. Cover and cook for 5 minutes.
Add the tomato puree and salt; cover and cook for 3 minutes till it boils.
Add the jeera powder, dhaniya powder, red chilli powder, and garam masala powder. Add ½ tsp haldi powder. Mix well and cook until the masalas are blended.
Add the soaked and boiled peas. Cook till done. This may take 5 minutes.
In a bowl (leaf bowls are ideal to give the street feel), add cooked peas. Garnish with chopped onions,1 tsp imli chutney, chaat masala, coconut strips, chopped coriander leaves, and chopped green chilies (optional).
Refrigerate leftovers
The peas must be soft but not overdone. Soaking for 5 to 6 hours or overnight is mandatory.
Some versions include meat. The meat is usually minced or in bite-sized pieces, mostly for flavouring. 'Mangsher ghugni' or meat keema ghugni has been described as a 'Kolkata trademark'.
