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Easy Indian ghugni

Ghugni Recipe (Instant Pot)

Make this amazing ghugni recipe or Oriya style ghuguni in your instant pot. All you need is some soaked dried yellow peas, spice mix, and a few other pantry staples. Ready to try the instant pot ghugni recipe? Here it is.
4.93 from 14 votes
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Course: curry, Side Dish
Cuisine: Indian
Keyword: ghugni recipe, instant pot ghugni, IP ghugni, matar chaat, odia ghugni
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Servings: 6
Calories: 117kcal
Author: Sophie


  • Instant pot


  • 1 cup dried yellow peas soaked in 4 cups of water
  • 2 tablespoon paste of ginger grated 1-inch size 4 pods of garlic
  • 1 teaspoon

    roasted cumin and dried chili powder

  • 2 teaspoon coriander powder
  • 1 teaspoon homemade curry powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground chili powder
  • 3 tablespoon of cooking oil mustard oil preferred
  • ½ red onion chopped or minced
  • 2

    Tomatoes chopped

  • 1 Bay leaf
  • 2 Dry red chilies
  • 2 green chilies
  • Salt to taste
  • Cilantro to garnish


  • Wash, rinse and soak the dried yellow peas with enough water for 3 to 12 hours or overnight.
  • Set the instant pot to a sauté mode and add oil. Once it’s hot, add the bay leaf and whole dried red chili.
  • As both the chili and leaf browns, add onion and sauté well. Remember to stir occasionally till onion turns brown.
  • Meanwhile, take all the spices and ginger garlic paste in a small bowl. Mix well with a little water.
  • Add this mixture to the sautéed onions and cook till the raw smell of the herbs are gone.
  • Now add tomatoes and cook till the tomatoes are mushy.
  • Add soaked dried peas, salt and add water. Cover and seal the vent. Pressure cook the curry for 6-minutes in high.
  • After 6-minutes, open the lid and gently stir the curry.
  • Top with roasted cumin and chili powder, cilantro and lime juice.
  • Serve hot or warm and with your favorite toppings and/or as a chat with chopped onions, tomatoes, green chilies and lime juice.


You can also add a fresh tadka to the ghugni recipe.
  1. Heat some oil in a small pan and add roasted cumin and chili powder.
  2. Pour this spiced oil over ghugni.


Serving: 230g | Calories: 117kcal | Carbohydrates: 14g | Protein: 4g | Fat: 5g