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Ghugni
Main Ingredients | Dried white peas, Mustard oil |
Cuisine | Bihari |
Course | Main Course Vegetarian |
Prep Time | 7-8 hour |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 cup dried white peas, soaked overnight, drained and boiled with turmeric
- 1 1/2 tablespoons mustard oil
- 1/4 teaspoon asafoetida
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 1 tablespoon finely chopped ginger
- 1/4 cup white peas stock
- 1 medium tomato, finely chopped
- Salt to taste
- 1 tablespoon coriander powder
- 1 teaspoon dried mango powder (amchur)
- 2 tablespoons finely chopped fresh coriander leaves
Method
- Heat mustard oil in a non-stick pan, add asafoetida, cumin seeds and onion and sauté till lightly browned.
- Add ginger, boiled peas and peas stock and mix well. Add tomato and mix well.
- Add little salt and mix again. Add coriander powder and dried mango powder and mix well. Add coriander leaves and mix well. Cook for 2-3 minutes.
- Transfer into a serving bowl and serve hot.
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