Ghugni...

Ingredients

1 cup dried yellow peas

Potato 1

2 medium onions

Ginger Garlic Pst  1 tsp

2-3 green chillies

3 tbsp tomato Sauce or puree

1/2 tsp turmeric powder

1 tsp chilli powder

Cumin seeds 1/2 tsp

Bhaja Masala : 2 tsp

( 1 tsp cumin+1 tsp fennel seeds +2 dry red chillies  ) dry roast till a fried aroma rises. let it cool for  1O minutes and grind to a fine powder.

Freshly cut onions and coriander leaves

Salt to taste

1 tbsp refined oil

Direction

Wash and soak the yellow peas overnight or at least for 5-6 hours. Drain the soaked water, wash, and pressure cook the peas for 3-4 whistles. Remove from heat and cool. The peas should be just cooked and not mushy. However, the time for pressure cooking the peas may vary.

Peel and slice one onion, rest of Onion make pst . Keep it aside.

In a wok heat oil add  cumin seeds and allow to splutter.

Add chopped onion cook till transparent. Now add onion paste and cook for 5 minutes in medium heat or until onion starts to leave oil.

Add  ginger garlic pst ,red chilli, coriander and turmeric powder, mix and add tomato sauce or puree n Potato mix everything well and cook for 5-6 minutes.

Now add salt,  1 tbsp of Bhaja Mashala powder we prepared, mix and cook for 2-3 mins in slow flame. Cook until gravy starts to leave oil.

With the help of a strainer, add the cooked peas while reserving the liquid. Mix well with the masala base. Now add the reserved liquid as per requirement and stir.

Cover and cook the peas for another 3-5 minutes on medium flame. Check the seasoning and remove from heat.

Add 1 tsp Bhaja Masala close the lid immediately. let it stand for 5-8 min before serving. 

Garnish with freshly chopped onions and coriander and chopped chillies Serve hot ...