Ghugni

Ghugni is an East Indian dish, which is also enjoyed as an evening snack. I used yellow peas in this curry but you can replace them with white peas or black gram. Ghugni can also be served as a side dish with roti or pulka's. I served it along with Dhuska & the combo tasted very delicious.

PrepTime-20mins | Cook Time-20mins | Soak Time-6hrs-8hrs | Yields-2servings

Ingredients

1Cup yellow peas 

2Cups water

2Green chili's

1Medium onion chopped

2Tomatoes finely chopped 

1Tbs ginger garlic paste 

2Tsp coriander cumin powder

1Tsp garam masala powder

2Tsp chilli powder (Adjust the spiciness as needed)

1Tsp turmeric

1Tbs tamarind pulp

2Tsp cumin

1Tbs oil

Cilantro / Coriander for garnish

Salt 

Directions

- Soak chickpeas overnight & pressure cook with 2cups of water & pinch of salt for 1 whistle. Check if they are cooked perfectly. If not cook them for one more whistle. 

- Heat a pan with oil. To that add cumin seeds & allow to splutter. Now add onions & fry them till they are translucent. 

- Add ginger garlic paste to pan & fry till the raw smell goes off. Add tomatoes to pan.

- Add tamarind pulp, coriander cumin powder, chili powder, garam masala & turmeric to pan.

- Mix them to the gravy. Next add chick peas & salt to pan. Close with a lid & allow them to cook for 5min on low heat.  

- Adjust salt & chili powder if needed & garnish gravy with coriander leaves. 

- Ghugni is ready to serve. 

Note: 

- You can replace tamarind juice with lemon juice. 

- Allow the curry to cool down before mixing the lemon juice.

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