Boiled Matar Fiji style | Ghugari recipe | Fiji snacks | quick healthy Indian snack
Recipe Information
Ghugari
Cultural Context
Ghugari is a traditional Fijian dish made primarily from split yellow peas, reflecting the island's agricultural roots. Often enjoyed during communal meals and celebrations, it showcases the use of coconut milk, a staple in Fijian cuisine. Today, variations of Ghugari can be found across the Pacific Islands, adapting to local ingredients and tastes, while still honoring its heritage.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: water + coconut extract
Light coconut milk reduces calories while maintaining flavor.
split yellow peas
🥗Healthier: split red lentils
💰Cheaper: dried chickpeas
Red lentils cook faster and are often cheaper.
fresh cilantro
🥗Healthier: parsley
💰Cheaper: dried herbs
Parsley is a more accessible herb with a similar flavor profile.
green chili
🥗Healthier: jalapeño
💰Cheaper: bell pepper
Jalapeño adds heat while bell pepper provides sweetness without spice.
Soak split yellow peas in water for at least 4 hours or overnight.
Drain and rinse the soaked peas.
Heat vegetable oil in a pot over medium heat until shimmering.
Add chopped onion and sauté until translucent, about 5 minutes.
Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute.
Add green chili, turmeric, coriander, and cumin, stirring for 1 minute.
Incorporate the soaked peas and mix well with the spices.
Pour in coconut milk and bring to a boil.
Reduce heat and simmer uncovered for 30-40 minutes, stirring occasionally, until peas are tender.
Add chopped carrots, bell pepper, and spinach, cooking for an additional 10 minutes.
Season with salt and lime juice to taste.
Garnish with fresh cilantro before serving.
Cooking Techniques
Spice Level:
🌶️🌶️🌶️Also Known As
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