Ghuguni (Yellow Peas Curry) | How to make Ghuguni (Yellow Peas Curry)

By sweta biswal  |  25th Nov 2015  |  
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  • Ghuguni (Yellow Peas Curry), How to make Ghuguni (Yellow Peas Curry)
Ghuguni (Yellow Peas Curry)by sweta biswal
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About Ghuguni (Yellow Peas Curry) Recipe

A lightly spiced yellow peas curry that is usually served as a side dish with snacks or breakfast!

Ghuguni (Yellow Peas Curry), a deliciously finger licking recipe to treat your family and friends. This recipe of Ghuguni (Yellow Peas Curry) by sweta biswal will definitely help you in its preparation. The Ghuguni (Yellow Peas Curry) can be prepared within few minutes. The time taken for cooking Ghuguni (Yellow Peas Curry) is 25 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Ghuguni (Yellow Peas Curry) step by step. The detailed explanation makes Ghuguni (Yellow Peas Curry) so simple and easy that even beginners can try it out. The recipe for Ghuguni (Yellow Peas Curry) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Ghuguni (Yellow Peas Curry) from BetterButter.

Ghuguni (Yellow Peas Curry)

Ingredients to make Ghuguni (Yellow Peas Curry)

  • 200 gm Yellow peas
  • 1 small potato
  • 1 medium sized tomato
  • 1 medium sized onion
  • 1 tsp ginger-garlic paste
  • 1/5 tsp cumin seeds
  • 1/3 tsp cumin powder
  • 1/3 tsp coriander powder
  • 1/3 tsp chili powder
  • 1/5 tsp garam masala powder
  • 1 bay leaf
  • 2 tsp oil for tempering
  • 1 tbsp cilantro
  • 1/4 tsp turmeric powder
  • salt to taste

How to make Ghuguni (Yellow Peas Curry)

  1. Soak the yellow peas for about 8 hours. Wash and put in a cooker along with potato, salt and turmeric powder. Add just enough water to cover the lentils. Wait for 2 whistles. Remove and keep aside to cool.
  2. Cut the onion and tomato into small pieces. Peel the potato and cut it into medium sized cubes.
  3. Heat oil in a deep vessel. When it starts smoking, add the cumin seeds and bay leaf. Wait till it splutters, then add the onion pieces.
  4. Fry the onion for about 2-3 minutes, then add ginger-garlic paste. Cook till it slightly reddens, then add the potato pieces ,tomatoes, salt and turmeric powder. Fry this for about 5 minutes.
  5. Add the cumin powder, coriander powder and chilli powder. Stir for 2 minutes, then add the boiled peas along with 1 and 1/2 cup water. Bring it to a boil.
  6. Add the garam masala, mix and remove it from fire.

My Tip:

You can use onion paste instead of chopped onion for a richer and thicker version of ghuguni.

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