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Ghugni Version I

Apr-01-2016
Rashmi Behera
20 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Tiffin Recipes
  • Orissa
  • Pressure Cook
  • Sauteeing
  • Side Dishes
  • High Fibre

Ingredients Serving: 4

  1. Dry White peas - 1 cup
  2. tomatoes (diced) - 1 large
  3. ginger (grated) - 1 tbsp
  4. Bayleaf - 1
  5. cinnamon Stick - 2 inch long
  6. cumin Seeds - 1 teaspoon
  7. Corainder powder Coarse - 1teaspoon
  8. Red chilli Kashmiri Powder - 1 teaspoon
  9. Garam masala Powder - 1 teaspoon
  10. Ketchup (Optional) - 1 teaspoon
  11. oil - 1.5 Tablespoon
  12. salt to taste
  13. onions Sliced for garnishing
  14. cilantro Chopped for garnishing
  15. Green chilli Chopped for garnishing
  16. Himalayan Pink salt - sprinkle a little while serving

Instructions

  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 :-)

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