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Ghugni or Dried Yellow Peas Curry (veg. or non-veg.) is a very common weekend breakfast menu in most of the Bengali homes and a great favourite too. They are relished with hot luchi (poori), parathas or chapattis, and are generally accompanied with some chopped onion, green chilies and lime wedges.
Yummilicious!!!
Pressure cook the drained peas in 1 1/2 cups water for 10 minutes on a low flame after the first whistle. Keep aside.
Pressure cook the mutton too in 1 12 cups water for 20 minutes on a low flame after the first whistle and keep aside.
Heat oil in a pan and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds and add the onion. Fry till light brown.
Now add the ginger-garlic paste and all the dry spies mixed with 1/4 cup water. Fry till the oil separates and then add the tomatoes. Cook till it is mashed.
Add the boiled peas and mutton. Cover and simmer for 4-5 minutes. Adjust water according to the gravy desired.
When done, add ghee and garnish with chopped coriander leaves and chopped onion. Serve with poori or paratha.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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