Ghugni is a popular street food in Assam, India made with dried yellow peas, cooked in a flavorful and spicy gravy. It has gained popularity as a street food due to its affordability, easy preparation and taste and is enjoyed by people of all ages.
- 2cupdried Yellow/White Peas (soaked overnight and boiled)
- 1piecemedium-sized Potato (cut into small )
- 1tspCumin seeds
- 1medium-sized Onion (finely chopped)
- 2Green Chilies (medium-hot, finely chopped)
- 1tbspGinger Garlic paste
- 2medium-sized Tomatoes (finely chopped)
- 1tspTurmeric powder
- 1tspCumin Powder
- 1tbspCoriander Powder
- 1tspRed Chilli Powder (adjust to taste)
- Salt to taste
- 1tbspLemon juice
- 1tbspchat masala
For the Topping
- Finely chopped onions
- Finely chopped green chillies
- Chopped coriander leaves
- 1tbspTamarind chutney
- 1tbspMint chutney
Wash and soak yellow peas for 7-8 hrs or overnight.
In a pressure cooker, add the soaked peas, enough water to cover them, and 1 tsp of salt. Cook on medium heat for 3-4 whistles. Turn off the heat and allow the steam to release naturally.
Heat 2 tbsp of oil in a pan over medium heat. Add a pinch of salt and the cut potatoes. Fry them until they turn golden brown and are fully cooked. Remove the potatoes with a slotted spoon and set them aside.
If needed, add another tbsp of oil to the same pan. Add cumin seeds and let them splutter.
Add the chopped onions and green chillies to the pan. Sauté until the onions turn golden brown.
Add the ginger-garlic paste and sauté until the raw smell disappears.
Add the chopped tomatoes and cook until they turn soft and mushy.
Mix in the turmeric powder, cumin powder, coriander powder, red chilli powder, and salt. Cook for a minute to blend the spices.
Add the cooked peas and fried potatoes to the pan, and mix everything together. Pour in a cup of water (as needed for your desired consistency). Stir and bring it to a boil. Simmer and cook until the gravy thickens slightly. Mash a few peas with the back of a spoon to thicken the gravy.
Add lemon juice, chat masala and adjust the seasoning according to your taste.
Serve the Ghugni hot topped with finely chopped onions, green chillies and coriander leaves. Drizzle some tamarind chutney, mint chutney, and sev on top of the peas.
Tips & Tricks
This recipe yield about 6 servings. The number of servings will depend on the portion size you serve.
Feel free to adjust the salt and spices according to your taste.
You can also cook the soaked and drained yellow peas in a large pot with enough water and salt until tender (about 30-40 minutes)
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