Ghugni is a curry made of peas or chickpeas. Different variations of the dish use different types of peas or chickpeas, such as black gram, green peas, or white peas. It is a snack native to the Indian subcontinent, especially popular in Eastern India .
The peas are soaked overnight and then boiled in water. The peas are added to a gravy that includes coconut, ginger paste, garlic paste, cumin, tamarind paste, and cilantro.
LETS GET COOKING:
Course : Appetizer /snack
Cuisine : Indian
Prep time : 10 minutes
Process time : 15 minutes
Total time : 25 minutes
Yellow peas - 1 cup
Cinnamom - 1 /2 inch
Cardamom - 2
Cumin seeds - 1 tsp
Coriander seeds - 2 tsp
Dried red chili - 3
Chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Salt - as per taste
Potato - 1
Onion - 1
Tomato - 1
Coriander leaves - garnish
Green chili - 2
Green chili paste - 1 tsp
Ginger -garlic paste - 1 tsp
Water - 1 cup
Oil - 2 tsp
Cook yellow peas with 1 cup of water with green chili, turmeric and salt in pressure cooker for 4 whistle. keep aside
In a pan, dry roast cinnamon, cardamon, cumin seeds, coriander seeds and dried red chili, once cool down grind into coarse powder and keep aside
In the same pan add oil, saute chopped onion with green chili paste and ginger- garlic paste, sauté them well
Now add chopped potato into and cook
Now add turmeric, chili and coriander powder, with salt as per taste and mix
Add chopped tomato into it and mix well
Now add cooked yellow peas along with cooked water into it
Boil the gravy well for 10 minutes
Add roasted spice powder now, give a mix and off the flame
Serve hot with chopped onions, coriander leaves and sev
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