Ghugni : Easy superfast recipe
Ghugni is a spicy curry made of dried white or yellow peas or chana daal.
Ingredients: dried white peas, onions chopped, ginger garlic paste, tomatoes chopped, cumin seeds, a bayleaf, few chilles, turmeric, cumin powder, kashmiri chilli powder, garam masala,salt, cooking oil.
Soak the daal overnight or for 8 hours.
Cook it in a pressure cooker for exactly 3 whistles for the accurate consistency.
It will look like this after you open the pressure cooker.
In a pan heat up little oil. Mustard oil gels better with this dish but any veg oil will do. Put cumin seeds and bayleaf.They will crackle. Then fry onions,ginger,garlic and chillies. Add little salt.
At this stage, add the spices. Kashmiri chilli powder, turmeric,cumin powder and garam masala.
Eventually the mixture will blend and will look somewhat like this.
Now is the time to mix the spice mixture with the boiled white peas. Stir it well. Add salt as per taste and add water as per your desired thickness.
This is the last stage when the spices have been absorbed and it thickens.Ghugni is ready to be served.
This a great evening snack in Eastern India. To make a complete vegetarian version of Ghugni , you can omit onions and garlic. Keep the rest of the ingredients and procedure same. You can make this dish on any holy occasion.
Garnish it with lime juice, some more garam masala or chaat masala, black salt, chopped onions and cilantro.
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