INGREDIENTS :
Dried yellow peas
|
2 cups
|
Tomato
|
2 medium size
|
Onion
|
2 medium size
|
Garlic
|
6 to 7 cloves
|
Ginger
|
1 tea spoon paste
|
Green chili
|
4
|
Cumin powder
|
1 tea spoon
|
Coriander powder
|
1 tea spoon
|
Turmeric powder
|
Half tea spoon
|
Garam masala powder
|
1 teaspoon
|
Bay leave
|
1
|
Salt
|
To taste
|
Fresh coriander leaves finely
chopped
|
Half cup
|
Mustard oil
|
2 table spoon
|
PROCESS TO PREPARE:
- Soak the dried yellow peas over night, drain the water and boil it.
- Take tomato, onion, garlic, ginger, chili and make a smooth paste.
- Heat oil in a kadai, temper the bay leave then add the above paste in it.
- Fry it for 2-3 minutes and then add turmeric powder, cumin powder, coriander powder and salt. Keep frying it for another 2-3 minutes.(fry until it releases the oil)
- Now add the boiled yellow peas in it and cook it for another 8 minutes. Add water if required.
- Add garam masala powder and finely chopped coriander leaves and mix it well.
- Switch off the gas, cover the kadai with a lid and keep it for 2 minutes .
- Your ghugni is ready to eat.
- Serve hot and garnish it with roasted cumin powder and finely chopped raw onion.
