Ghugni Version I | How to make Ghugni Version I

By Rashmi Behera  |  1st Apr 2016  |  
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  • Ghugni Version I, How to make Ghugni Version I
Ghugni Version Iby Rashmi Behera
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About Ghugni Version I Recipe

Ghugni - the ones who are familiar with this word and to whom this word rings a bell , made by mummy at home or having some at a famous food joint, the taste is just unforgettable. Each one of us has a certain way of cooking the same dish and the taste does vary sometimes, however we have our reasons to do so; ghugni has a similar story too! Wonder Why? Largely because by the below mentioned method of cooking, the use of oil is drastically reduced, the texture is nice and the taste is awesome too.

Ghugni Version I is an authentic dish which is perfect to serve on all occasions. The Ghugni Version I is delicious and has an amazing aroma. Ghugni Version I by Rashmi Behera will help you to prepare the perfect Ghugni Version I in your kitchen at home. Ghugni Version I needs 20 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Ghugni Version I. This makes it easy to learn how to make the delicious Ghugni Version I. In case you have any questions on how to make the Ghugni Version I you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Rashmi Behera. Ghugni Version I will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Ghugni Version I

Ingredients to make Ghugni Version I

  • Dry White peas - 1 cup
  • tomatoes (diced) - 1 large
  • ginger (grated) - 1 tbsp
  • Bayleaf - 1
  • cinnamon Stick - 2 inch long
  • cumin Seeds - 1 teaspoon
  • Corainder powder Coarse - 1teaspoon
  • red chilli Kashmiri Powder - 1 teaspoon
  • Garam masala Powder - 1 teaspoon
  • Ketchup (Optional) - 1 teaspoon
  • oil - 1.5 Tablespoon
  • salt to taste
  • onions Sliced for garnishing
  • cilantro Chopped for garnishing
  • Green chilli Chopped for garnishing
  • Himalayan Pink salt - sprinkle a little while serving

How to make Ghugni Version I

  1. Soak peas for 4 to 5 hours. Later drain the water, wash again and keep it aside.
  2. Place the pan on the burner let the pan warm a little. Pour oil in the pan and once it is warm enough, add cumin seeds, let it splutter.Now add bayleaf, cinnamon stick, ginger, tomatoes; saute this well and let it cook for go
  3. Now add corainder powder , red chilli powder, ketchup, garam masala powder and salt to taste. Stir well and let it cook for a minute or two. You should be able to see the oil getting separated from the spices.
  4. Add peas to it and give it a good mix, Add 1/2 cup to 3/4th cup water , stir and cover the lid. Note: Usually peas are first boiled and then it is seasoned, however by this method I can assure you the taste is even better, cooks in less time
  5. After two whistles turn off the burner. Let it rest for 10 minutes or so. Now garnish with sliced onions, chopped cilantro, chopped green chillies and sprinkle himalayan pink salt.
  6. Ghugni is now ready to be served. Serve with roti, puris, parathas or plain dosas :-)

My Tip:

Please make sure not to overcook in the cooker as the peas will become mushy and will not taste good at all. Again if for some reason, after opening the cooker you find the peas are too dry then add little water and boil for a minute or two.

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