Ghugni

Ingredients list for Ghugni

• 1 cup Dried yellow peas soaked overnight and pressure cooked
• 3 tablespoons Oil
• 10-12 Fresh coconut thin slices
• 1 teaspoon Cumin seeds
• 1 Bay leaf
• 2 Medium onions sliced
• 1-2 Green chillies chopped
• 1 tablespoon Ginger-green chilli paste
• 1 cup Fresh tomato puree
• to taste Salt
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 1 teaspoon Red chilli powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Garam masala powder
• 1 tablespo to garnish Fresh coriander leaves finely chopped
• For topping Onion chopped
• For topping Tamarind chutney
• to sprinkle Chaat masala

Method

1. Heat oil in a non-stick pan. Add coconut slices and sauté till lightly browned. Drain on absorbent paper.
2. In the same pan, add cumin seeds and sauté till the seeds change colour. Add bay leaf and onions, mix and sauté till onions turn translucent.
3. Add green chillies and ginger-garlic paste, mix well, cover and cook for 1-2 minutes. Add tomato puree, mix and bring to a boil.
4. Add salt, mix well, cover and boil for 2 minutes. Add cumin powder, coriander powder, chilli powder, turmeric powder and garam masala powder, mix and cook for 2 minutes.
5. Add cooked yellow peas and mix. Add coriander leaves, mix, cover and cook for 2-3 minutes.
6. Top with some onions, some tamarind chutney and some fried coconut slices, sprinkle some chaat masala, garnish with some coriander leaves and serve hot.