Ghugni is a very popular snack native to Indian continent, especially popular in Eastern India. It is a curry made out of dried white peas, cooked in Indian spices, topped with onions, chillies and coriander leaves. It is very yummy, light yet fulling snack. This is also used as a base for many of the street food dishes. Interestingly this is very nutritious when compared to the other street foods, primarily due to the addition of dried white peas.
Do you know that dried white peas are a good source of Vitamins C & E, Zinc and other antioxidants that strengthen our immune system? This also helps to reduce inflammation and lower the risk of chronic conditions including diabetes, heart disease and arthritis.
This is how I made it. If you make it, do let me know how it turned out for you.
Ingredients:
Dried White Peas 1 cup
Potato 2
Onion
Tomato
Ginger 1 inch
Garlic 1 or 2 pods
Bay Leaf 1
Turmeric Powder pinch
Red Chilli Powder 1 tsp
Cumin Powder 1 tsp
Coriander powder 1 tsp
Garam Masala Powder 1 tsp
Coriander leaves
Green Chilli 1 or 2
Lime Juice 1 tsp
Salt to taste
Method:
Soak dried white peas overnight. The next day, drain the water. Add the soaked peas and potatoes to a pressure cooker. To it add salt, turmeric powder and water. Cook for 4 whistles.
Heat oil in a pan. Add cumin seeds, red chilli, and bay leaf.
When they crackle, add ginger, garlic. Saute until the raw smell goes away.
Next add chopped onions. Saute until they turn translucent.
Add chopped tomatoes. Saute until tomatoes turn soft.
Add salt, turmeric powder, red chilli powder, cumin powder, coriander powder & garam masala powder. Saute for couple of minutes.
Add cooked peas and potatoes. Mix well.
Add a cup of water and cook for 5 to 6 minutes.
Squeeze the juice from half of the lemon. Mix well & garnish with chopped coriander leaves, chopped onions, green chillies, cumin powder.
