Nut-Free Ghugni
Discover the irresistible charm of Nut-Free Ghugni—a vibrant Indian street food classic reimagined for those with nut allergies. This hearty and flavorful dish centers around tender dried yellow peas and diced potatoes simmered in a fragrant blend of turmeric, coriander, cumin, and garam masala, offering a comforting yet spiced medley that's sure to warm your soul. Prepared in under an hour, this recipe is a meal prep dream, thanks to its simple pressure-cooking method. Garnished with fresh coriander leaves for a burst of freshness, Nut-Free Ghugni is perfect served hot as a stand-alone snack or paired with rice or Indian bread for a more substantial meal. With no allergens from nuts, this recipe is both inclusive and utterly satisfying—ideal for gatherings or cozy evenings at home.
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Recipe Information
Ingredients
- 250 grams dried yellow peas
- 2 medium potatoes
- 2 tablespoons oil
- 1 large onion
- 1 inch piece ginger
- 4 units garlic cloves
- 2 units green chilies
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 0.25 teaspoon red chili powder
- 1 teaspoon salt
- 0.5 teaspoon garam masala
- 2 tablespoons fresh coriander leaves
- 4 cups water
Instructions
Rinse the dried yellow peas thoroughly and soak them in water overnight or for at least 8 hours.
Drain the soaked yellow peas and rinse again. Set aside.
Peel and dice the potatoes into small cubes.
Finely chop the onion, ginger, garlic, and green chilies.
In a pressure cooker, heat 2 tablespoons of oil over medium heat.
Add the chopped onion and sauté until it turns golden brown.
Add the ginger, garlic, and green chilies. Sauté for 2 minutes until the raw aroma disappears.
Add the turmeric powder, coriander powder, cumin powder, and red chili powder. Mix well.
Add the diced potatoes and soaked yellow peas. Mix everything thoroughly.
Pour in 4 cups of water and add salt to taste. Stir well to combine.
Cover the pressure cooker lid and cook on medium heat for about 4-5 whistles or until the peas are cooked and soft.
Allow the pressure to release naturally. Open the lid carefully.
Stir the ghugni and check for seasoning. Adjust salt if necessary.
Sprinkle garam masala and mix well.
Garnish with freshly chopped coriander leaves before serving.
Serve hot as a snack or with rice or Indian bread.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2488 mg | 108% | |
| Total Carbohydrate | 268.2 g | 98% | |
| Dietary Fiber | 78.7 g | 281% | |
| Total Sugars | 36.9 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 5250 mg | 112% | |
*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.
