|Place of origin||Indian subcontinent|
|Region or state||Indian subcontinent|
|Associated cuisine||India, Bangladesh|
|Main ingredients||Black gram, dried yellow peas or dried white peas, Indian spices, Turmeric powder|
Ghugni (Bengali: ঘুগ্নি, Odia: ଘୁଗ୍ନି) or ghuguni (Assamese: ঘুগুনি, Odia: ଘୁଗୁନି) is a curry made of peas or chickpeas. Different variations of the dish use different types of peas or chickpeas, such as black gram, green peas, or white peas. It is a snack native to the Indian subcontinent, especially popular in Eastern India (Indian States of Jharkhand, Odisha, West Bengal), Northeast India (Indian states of Assam and Tripura) and in Bangladesh.
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 (kurmura) and at times with hot onion pakoda or bhajiya.
Ghugni is often served with dhuska, a fermented rice-lentil dish. In Calcutta, ghugni is often eaten with puris.
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".