Low Fat Ghugni
Indulge in the wholesome flavors of **Low Fat Ghugni**, a healthier twist on the classic Indian street food. Packed with the earthy goodness of dry white peas and aromatic spices like cumin, coriander, and turmeric, this dish is simmered to perfection for a hearty and guilt-free delight. Light on oil but big on taste, it features a base of sautéed onions, tomatoes, and ginger, creating a savory and tangy masala that complements the creamy texture of the peas. This protein-rich, plant-based recipe is perfect for those craving comfort food without compromising on health. Quick and easy to prepare, it’s ideal for busy weeknights or a satisfying snack. Served hot with a garnish of fresh coriander and a squeeze of zesty lemon, this dish is a low-fat miracle that will keep you coming back for more. Perfectly tailored for weight-watchers and vegan food lovers alike, it's both nutritious and irresistibly delicious!
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Recipe Information
Ingredients
- 250 grams dry white peas
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon ginger, grated
- 2 pieces green chillies, chopped
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 2 tablespoons coriander leaves, chopped
- to taste salt
- 750 milliliters water
- 4 pieces lemon wedges
Instructions
Rinse the dry white peas thoroughly and soak them in water overnight or for at least 6-8 hours.
Drain the soaked peas and transfer them to a pressure cooker. Add 750 milliliters of water and a little salt. Cook for 3 whistles on medium heat, ensuring the peas are soft but not mushy.
In a large non-stick pan, heat 1 tablespoon of oil over medium heat. Add the cumin seeds and let them splutter.
Add grated ginger, chopped green chillies, and chopped onions. Sauté until the onions turn translucent.
Add the chopped tomatoes, turmeric powder, coriander powder, and cumin powder. Sauté until the tomatoes are soft and the oil starts to separate from the masala.
Add the cooked peas with their cooking water to the pan. Mix everything well and let it simmer on low heat for about 10 minutes, stirring occasionally.
Taste and adjust the salt as needed. If the consistency is too thick, you can add more water.
Garnish with chopped coriander leaves and remove from heat.
Serve hot with lemon wedges on the side, allowing diners to add a fresh squeeze of lemon juice before enjoying.
Nutrition Facts
Calories |
1078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 171.5 g | 62% | |
| Dietary Fiber | 69.2 g | 247% | |
| Total Sugars | 30.7 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2795 mg | 59% | |
*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.
