Ghugni

Ingredients 

• 1 cup white peas, soaked
• Salt to taste
• ½ tsp turmeric powder
• 1 large potato, boiled
• 2 tsps oil
• 1 tsp cumin seeds
• 1 medium onion chopped
• 1 tbsp ginger garlic paste
• 1 tsp red chilli powder
• 3-4 green chillies
• 2½ tsp bhaja masala
• A pinch of sugar
• 1 medium tomato chopped
  For garnish
• Fresh coconut, cut into thin strips
• Chopped coriander leaves
• Lemon slices

Method

1. Drain and put the white peas into a pressure cooker, add 2-2½ cups of water, turmeric powder and salt. Cover and cook under pressure till 3-4 whistles are given out.
2. Heat oil in a non-stick pan, add cumin seeds and let them change colour. Add onion and saute till translucent.
3. Add ginger-garlic paste and saute for 1-2 minutes. Add red chilli powder and saute for 1-2 minutes.
4. Add potatoes and mix well. Add the cooked peas and mix well.
5. Add ½ tsp bhaja masala, salt and sugar. (To make bhaja masala, dry roast cumin seeds, coriander seeds, bay leaves, dried red chillies and cinnamon, cool and ground to a fine powder.) Break green chillies and add. Cook on high heat till most of the water dries up.
6. Add tomato, mix well and cook for 2-3 minutes.
7. Switch off the heat, add remaining bhaja masala, and mix well.
8. Serve hot garnished with coconut slices, coriander leaves and lemon slices.