Soy-Free Ghugni
Discover the rich and aromatic flavors of Soy-Free Ghugni, a delightful Indian-inspired dish that's as satisfying as it is nutritious. This vibrant curry features tender pressure-cooked dried yellow peas, golden sautéed potatoes, and a medley of bold spices like cumin, coriander, and garam masala, creating a hearty combination that’s perfect for lunch or dinner. Infused with fresh ginger, garlic, and a hint of green chili, this vegan and gluten-free recipe skips soy without sacrificing depth or flavor. Finished with a zesty squeeze of lemon and a sprinkle of cilantro, Soy-Free Ghugni is an irresistible, plant-based comfort food that pairs perfectly with rice, bread, or enjoyed as a standalone dish. Ready in under an hour, it's a wholesome option destined to become a family favorite.
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Recipe Information
Ingredients
- 1 cup Dried yellow peas
- 4 cups Water
- 1 medium Potato
- 1 medium Onion
- 1 medium Tomato
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1 Green chili
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Oil
- 2 tablespoons Cilantro
- 0.5 Lemon
Instructions
Rinse the dried yellow peas thoroughly and soak them in water for at least 4 hours or overnight.
Drain the soaked peas and transfer them to a pressure cooker. Add 3 cups of water and 0.5 teaspoon of turmeric powder. Pressure cook for about 4-5 whistles until the peas become soft but not mushy. Set aside.
Peel the potato and cut it into small cubes. Finely chop the onion and tomato, and slit the green chili.
Heat oil in a pan over medium heat. Add the chopped potatoes and sauté for about 5-7 minutes until they are lightly golden brown. Remove the potatoes from the pan and set them aside.
In the same pan, add the chopped onion and green chili. Sauté until the onions become translucent.
Add ginger paste and garlic paste to the pan, and sauté for 2 minutes until the raw smell goes away.
Stir in the chopped tomatoes and cook until they soften and the oil begins to separate from the masala.
Add the remaining turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well and cook for another 2-3 minutes to develop flavors.
Add the cooked yellow peas and sautéed potatoes to the pan. Mix everything well and add 1 cup of water. Bring to a simmer.
Cover and cook on low heat for about 10-15 minutes, allowing the flavors to meld.
Check the seasoning and add salt as needed. Stir in the garam masala and let it cook for another minute.
Remove from heat and garnish with freshly chopped cilantro and a squeeze of lemon juice before serving.
Nutrition Facts
Calories |
1309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 4169 mg | 181% | |
| Total Carbohydrate | 193.3 g | 70% | |
| Dietary Fiber | 60.7 g | 217% | |
| Total Sugars | 38.0 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3393 mg | 72% | |
*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.
