Gluten-Free Ghugni
Savor the rich and comforting flavors of **Gluten-Free Ghugni**, a delicious Indian street food-inspired dish made with tender white dried peas and aromatic spices. This gluten-free recipe is a hearty and wholesome option, perfect for a filling meal or a side dish. The combination of mustard oil, cumin seeds, and freshly ground masalas infuses the dish with deep, authentic flavors, while the addition of potatoes and a hint of lemon juice adds a satisfying balance of textures and tang. It's easy to prepare and naturally gluten-free, making it ideal for those with dietary restrictions. Garnished with fresh cilantro, Gluten-Free Ghugni is best served hot with gluten-free bread or rice, and it’s sure to become a crowd favorite in your kitchen!
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Recipe Information
Ingredients
- 250 grams White dried peas
- 4 cups Water
- 1 medium Potato
- 1 medium Onion
- 1 medium Tomato
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 2 Green chili
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Cilantro
- 1 tablespoon Lemon juice
- 2 tablespoons Mustard oil
Instructions
Rinse the white dried peas thoroughly and soak them in water overnight or for at least 8 hours.
After soaking, drain the water and rinse the peas again. Boil the peas with 4 cups of water in a pressure cooker for about 20 minutes or until they are soft but not mushy. Set aside.
Peel and dice the potato into small cubes. Blanch the cubes in boiling water for 5 minutes, then drain and set aside.
Chop the onion, tomato, and green chilies finely. Keep aside.
Heat mustard oil in a pan over medium heat. Once hot, add cumin seeds and let them sizzle.
Add the chopped onions and sauté until they turn golden brown.
Add ginger paste and garlic paste to the onions and sauté for a few minutes until the raw smell disappears.
Stir in the chopped tomatoes and green chilies. Cook until the tomatoes become soft and oil starts to separate from the mixture.
Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well and sauté for a minute.
Add the boiled peas and blanched potato cubes to the pan. Mix everything together thoroughly.
Pour in a little bit of water if necessary to achieve a thick gravy consistency and simmer for 10 minutes on low heat.
Finish by adding garam masala and mixing well. Let the ghugni cook for another 2 minutes.
Turn off the heat. Garnish with freshly chopped cilantro and drizzle lemon juice before serving.
Serve the Gluten-Free Ghugni hot, with an optional side of gluten-free bread or rice.
Nutrition Facts
Calories |
1498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 4185 mg | 182% | |
| Total Carbohydrate | 224.3 g | 82% | |
| Dietary Fiber | 73.4 g | 262% | |
| Total Sugars | 42.7 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3964 mg | 84% | |
*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.
