Ghugni
Guguni | |
| Type | Curry |
|---|---|
| Course | Main course |
| Place of origin | India |
| Associated cuisine | Indian cuisine, Bangladeshi cuisine, Nepalese cuisine, Trinidadian and Tobagonian cuisine, Fijian cuisine |
| Serving temperature | Hot |
| Main ingredients | Dried yellow peas or dried white peas, Indian spices, Nepali Himalayan salts, turmeric powder |
Ghugni (Bengali: ঘুগনি, Bhojpuri: 𑂐𑂳𑂐𑂳𑂢𑂲) or Guguni (Odia: ଗୁଗୁନି) 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 (singada), bara, or pithas.