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Yellow Peas Curry - Ghugni

 INGREDIENTS:

  1. Dried Yellow Peas 1 cup
  2. Onions 2 large, chopped
  3. Tomatoes 2 medium, chopped
  4. Potatoes 3 medium, boiled and diced
  5. Ginger Paste 1 tbsp
  6. Coriander Powder 1 tsp
  7. Garam Masala Powder 1 tsp
  8. Turmeric Powder 1/2 tsp
  9. Red Chili Powder 1 tsp  
  10. Cumin Seeds 1/2 tsp
  11. Green Chilis 2-3 slit
  12. Mustard Oil 2 tbsp
  13. Coriander Leaves chopped 1-2 tsp 
  14. Sugar 1/2 tsp
  15. Salt to taste

METHOD:

Serving size: 4-5

Wash, rinse, and soak the yellow peas in enough water overnight.

Drain and pressure cook with salt and enough water (2–3 whistles) until soft but not mushy. 

Heat oil in a pan and add cumin seeds. Once they crackle, add chopped onions and sauté till they turn translucent. Add the ginger paste and saute for a minute. 



Add chopped tomatoes and cook till they turn soft and mushy. Add all the dry spice powders along with salt, sugar, and cook the masala till the oil separates.


Add the potatoes and boiled peas along with the cooked water. Simmer on medium heat for 10–15 minutes till everything blends well and the gravy thickens.  


Garnish with chopped coriander leaves and slit green chilis.

Serve hot with pooris, parathas, or muri (puffed rice). Or top with chopped onions, green chilis, coriander leaves, roasted cumin powder, and a dash of lemon juice for a tangy street food chaat.










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