Ghugni

Ingredients

  • 200 gm yellow dry peas, washed and soaked in water, overnight
  • 1/2 tsp salt
  • 1/2 tsp turmeric powder
  • 3 cups water
  • 1 big potato, diced in small pieces
  • 2 tbsp mustard oil
  • 2 medium onions, chopped
  • 1 tsp green chilli paste
  • 1 tsp ginger paste
  • 1/2 tsp garlic paste
  • 1 medium tomato, chopped
  • Salt to taste
  • 1/2 tsp cumin powder
  • 1 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 2 tsp Kashmiri red chilli powder
  • 3 tsp Bhaja moshla
  • Chopped coriander leaves for garnish

Method –

  1. Strain the water from the peas
  2. Boil with 3 cups of water, salt and turmeric powder for 5-6 whistles in a pressure cooker.
  3. Heat oil in a pan.
  4. Add the potatoes and sauté for 3-4 minutes till it becomes golden brown. Remove on to an absorbent paper and set aside.
  5. In the same oil, add onions.
  6. Sauté for 2 minutes.
  7. Add ginger, garlic and chilli paste.
  8. Fry till the onions turn light brown
  9. Add us the chopped tomatoes
  10. Add coriander, cumin, turmeric and red chilli powder
  11. Add a few tbsp of lukewarm water and fry till the oil separates
  12. Add the potatoes and sauté for 2 minutes
  13. Now add the peas and the water it was boiled in.
  14. Add 1 cup of warm water.
  15. Mix well. Cover and cook on low heat till the gravy thickens a bit
  16. Add the Bhaja moshla. Mix well and switch off the flame
  17. Garnish with chopped coriander leaves

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