INGREDIENTS
- 200 gms white peas, soaked overnight
- 1 potato, boiled
- 2 tbsp Mustard oil
- 2 medium onions, chopped
- 1 tsp green chilli paste
- 1 tsp ginger paste
- ½ tsp garlic paste
- 1 tomato, chopped
- 1 tsp coriander powder
- ½ tsp cumin powder
- 2 tsp Kashmiri chilli powder
INGREDIENTS FOR DRY MIX (MURI MASALA)
- 2-3 red chillies
- 2 tsp Coriander seeds
- 2 tsp cumin
- 1 Bay leaf
- 3 cinnamon
- 3 green cardamons
INSTRUCTION FOR DRY MIX
- Dry roast all above ingredients and grind them to powder form.
LET’S MAKE GHUGNI
- Boil the soaked white peas with salt, a little turmeric, 1-2 green chillies and water in a pressure cooker for 3 whistles on high flame.
- Heat mustard oil in a pan (smoking hot).
- Add onions and fry for few minutes.
- Add green chilli paste, ginger paste and garlic paste.
- Fry for 2-3 minutes.
- Add chopped tomatoes and fry for 2-3 minutes.
- Add salt, cumin powder, coriander powder and chilli powder.
- Fry masala until oil separates (you can add water periodically so that masala does not burn).
- Add potatoes and peas.
- Add water and cover and cook for few minutes.
- Now add 3 tsp of the prepared dry mix.
- Cook for few more minutes.
- That’s it, your Ghugni is ready.
- Garnish with boiled eggs, coriander leaves, little tamarind chutney, chopped onions, dry mix and sev.
- Enjoy hot with puris.
SPICE LEVEL: 🌶🌶
