Ghugni

About this Recipe...

Ghugni or Dried Yellow Peas and Potato curry cooked with spices. It is a very popular street food and evening snack in eastern region of India.

Ingredients

• 1 Cup Yellow peas
• 2 Tbsp Oil
• 1 Piece Bay leaf
• 2 Pieces Cardamom
• 1 Piece Cinnamon
• 3 Pieces Cloves
• 4 Pieces Black pepper corn
• 1 Piece Dried red chili
• 1 tsp Cumin seeds
• 1 medium size Chopped Onion
• 1/2 tsp Turmeric powder
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 1 tsp Green chilli paste
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Red chilli powder
• 1/2 tsp Chaat masala powder
• 1/2 tsp Garam masala powder
• 1 medium size chopped tomato
• 1 Medium size potato cut into cubes
• 2 tsp Lemon juice
• Salt as per taste

Directions

1. Soak the yellow peas overnight or for at least 6 hours.
2. After 6 hours boil the yellow peas in a pressure cooker till one whistle.
3. Now fry the potato cubes and keep aside.
4. In a pan add oil, when the oil becomes hot add the whole garam masalas(bay leaf, cloves,black pepper corn, cinnamon stick, cardamom, dried red chili) and cumin seed and fry for 30 seconds.
5. Now add the chopped onions till it gets golden brown color.
6. Now add turmeric powder and fry it.
7. Now add ginger-garlic-green chili paste followed by all the dry spices accept garam masala powder. Fry all the spices together so that everything will incorporated with each other very well. If you feel the mixture is too dry then add little water and mix it.
8. Now add chopped tomato and mix it with the spices till it becomes soft.
9. Now add the boiled yellow peas in the pan, fried potato and salt as per your taste, mix everything, if needed then add some water for the gravy and cover it till it comes to a boil.
10. When it comes to a boil add garam masala powder and lemon juice, mix it and your ghugni is ready to serve.