Ghugni
Dive into the vibrant and flavorful world of Indian street food with this classic Ghugni recipe! Made with tender dried yellow peas simmered in a fragrant medley of spices like cumin, coriander, turmeric, and garam masala, this dish is a celebration of bold, earthy flavors. Freshly sautéed onion, ginger, garlic, and green chilies form the aromatic base, while juicy tomatoes add a hint of tang to the wholesome stew. Finished with a drizzle of zesty lemon juice and a garnish of chopped coriander, Ghugni is the perfect blend of spice and comfort. Enjoy this hearty and nutritious dish as a snack, side, or a satisfying meal paired with flatbread or even puffed rice for a traditional touch. Perfect for vegetarian and healthy eating enthusiasts, this simple yet soul-satisfying recipe is a must-try!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup Dried yellow peas (ghugni peas)
- 4 cups Water
- 1 large, finely chopped Onion
- 1 medium, chopped Tomato
- 1 inch piece, grated Ginger
- 3 minced Garlic cloves
- 2 finely chopped Green chilies
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon or to taste Salt
- 2 tablespoons Mustard oil
- 2 tablespoons, chopped Fresh coriander leaves
- 1 for garnish Lemon
Instructions
Rinse the dried yellow peas thoroughly under running water.
Soak the peas in enough water to cover them for at least 4 to 6 hours, or overnight for the best results.
Drain the soaked peas and set aside.
In a pressure cooker, heat the mustard oil over medium heat until it starts to smoke lightly, then reduce the heat to low.
Add cumin seeds to the oil and allow them to splutter.
Add the chopped onions and sauté until they turn golden brown.
Add the grated ginger, minced garlic, and chopped green chilies, sautéing for another 2 minutes until the raw aroma disappears.
Stir in the chopped tomatoes and cook until the tomatoes become soft and the oil starts separating from the mixture.
Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well.
Add the soaked peas to the pressure cooker and stir everything together.
Pour in 4 cups of water. Mix well and close the lid of the pressure cooker.
Cook on medium heat for about 4 to 5 whistles or until the peas are tender and cooked through.
Once the pressure releases naturally, open the lid and check the consistency. If it's too thick, add some water and simmer for a few more minutes.
Sprinkle garam masala over the cooked peas and stir well.
Garnish with freshly chopped coriander leaves and a squeeze of lemon juice before serving.
Serve hot as a snack or a side dish, and enjoy!
Nutrition Facts
Calories |
274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 504 mg | 22% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 7.4 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 713 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
