Ghugni

 Ingredients

1 Bowl White peas, soaked overnight 

Salt to taste

3 Potatoes, peeled and cubed  

1 tbsp Mustard oil

2  Bay leaves  

2 Dried red chilies

1 tsp Nigella seeds (kalonji)  

1 big Onion, finely chopped

2. Green chilies, chopped  

2 tsp Ginger garlic paste

1/2 tsp Turmeric powder  

1 tsp Coriander powder

1/2 tsp Cumin powder  

1/2 tsp Black pepper powder

1 tsp Garam masala  

1/2 Cup Freshly chopped coriander

1/2 Cup Finely chopped tomatoes and onions mixed  

1 tsp Lemon juice

 

Method

Wash the soaked white peas, and add them to a pressure cooker along with the chopped potatoes. Cook for 4-5 whistles to cook the peas without them becoming very mushy.

In a kadhai, add the mustard oil and heat it. Now add the kalonji followed by the chopped onions. Cook the onions till they are golden.

Next, add the ginger garlic paste and cook for a minute. Next, add the chopped green chilies and cook.

Once the white peas and potatoes are cooked, add them to the kadhai and lightly mash and mix everything.

Then add the dry ingredients, turmeric, coriander powder, cumin powder, garam masala, black pepper, salt etc.

Add some water cover and cook for 5 minutes.

Once the ghugni is nicely combined, add it to a serving bowl. Top it with chopped onions and tomatoes, lemon juice and fresh coriander.

You can enjoy this dish as it is, or even enjoy it with luchi.

 

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