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Ghugni

  • 2servings
  • 45minutes

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Source: fullmeals.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, H, C, P
MineralsNatrium, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup (Dry) green (or white) peas

  2. 1 onion, chopped

  3. 1 teaspoon Ginger , grated

  4. garlic flakes 4 (to 4/chopped)

  5. 2 tomatoes ,(chopped)

  6. 3 green chillies, chopped

  7. 1 cinnamon (stick)

  8. 2 cardamom (pods)

  9. 1 bay leaf

  10. 1 teaspoon cumin seeds

  11. 1 tablespoon tamarind (pulp)

  12. 1 teaspoon red chili powder

  13. Salt to taste

  14. 2 teaspoon garam masala powder

  15. 1 tablespoon coriander leaves , chopped

  16. 4 tablespoon vegetable oil

  17. 4 cups water or as required

Instructions Jump to Ingredients ↑

  1. Soak dry peas in enough water for 6 hours or overnight. Cook in pressure cooker for 4-5 whistles in 4 cups water and a pinch of salt.

  2. Heat oil in a pan or wok , add cumin seeds , cinnamon, cardamom, bay leaf and sauté. Add garlic, ginger, green chillies and fry for a minute .

  3. Add onions , saute till brown in color . Add chopped tomatoes and tamarind paste and cook till tomatoes are tender then add red chili powder , salt and garam masala powder .

  4. Add cooked dry peas along with all water left with it and cook for 5-7 minutes till you get a perfect consistency.

  5. Garnish with coriander leaves. Enjoy as snack by topping up with chopped onion and tomatoes or Serve hot with rice or chapati .

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