Ghugni

  

Ingredients

1 Bowl White peas, soaked overnight  

Salt to taste

Potatoes 3 peeled and cubed  

1 tbsp Mustard oil

Bay leaves  2

Dried red chilies 2

Nigela seeds (kalonji)  1 tsp

Onion  1 big finely chopped

Green chilies  2 chopped  

Ginger garlic paste  2 tsp

Turmeric powder  1/2 tsp

Coriander powder 1 tsp

Cumin powder  1/2 tsp

Black pepper powder to taste

Garam masala  1 tsp

Freshly chopped coriander  1/2 cup

Finely chopped tomatoes and onions mixed  1/2 cup

Lemon juice  1 tsp

 

Preparations

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 

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

Once the white peas and potatoes are cooked, add them to the kadhai and light 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 roti, bread toast.

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