Ghugni

Ghugni is a recipe from the Eastern part of India. It is distinctly different from chhole that is more popular in the Northern part of the country, although people sometimes confuse between the two. This dish is prepared using dried yellow or white peas in savory gravy. It is quite a popular street food which can also be a good option for evening snacks. It can be served with Pav (a type of bread) or have it as it is topped with chopped onions, coriander leaves and green chillies. In my family I serve it alongside rotis even for dinner.

Ingredients:

• 2 cups of white peas that has been boiled after being soaked overnight (retain the stock aside after straining.)
• 2 chopped tomatoes
• 2 onion paste/ chopped
• 2 teaspoon of ginger-garlic paste
• 2 pieces of bay leaf
• 2 pieces of cloves, cardamom and cinnamon
• 1 teaspoon of red chili powder, cumin powder, coriander powder each
• 1 teaspoon of garam masala powder
• A handful of finely chopped coriander leaves
• 1 teaspoon of cumin seeds
• salt
• garam masala powder
• oil

Method:

• Heat oil,
• Add cardamom, cloves, bay leaves cinnamon and cumin seeds.
• After about 40 seconds, add the onion paste/chopped onion, ginger-garlic paste, tomatoes.
• When the onions are done, add all the powdered masala.
• Stir until the oil separates.
• Add in peas, salt and stir to mix then add the retained stock and let it come to a boil.
• Add in garam masala powder when the peas become tender and cook for a while.
• Thicken the gravy according to your taste and liking
• Finally garnish the Ghugni with coriander.