Ghoogni

To make the special ghoogni masala:

Take all the ingredients of the special ghoogni masala on a tawa, dry roast them until they are light brown. Let them cool and grind to make a fine powder.

Soak the dried white peas overnight.

The next morning, cook the soaked dried peas in a pressure cooker with 1 cup of water and a pinch of salt, cook till 1 whistle blows. Turn off the heat and wait till the pressure releases itself, then open the cooker and keep aside.

Take a pan, heat oil , when the oil is hot enough add the bay leaf and chopped onions, fry until its golden brown in colour. Add ginger-garlic paste and fry until the raw smell goes away.

Add the chopped tomatoes, cumin powder, red chilli powder, turmeric powder, coriander powder and salt. (You already added salt while boiling peas, so be careful about adding salt again). Cook until the oil gets separated. (Sprinkle some water to the pan to prevent the masala from burning.)

Now add the boiled dried peas and toss with the masala. Also pour in 1/2 cup of water, cover and and let the curry cook for 5 minutes on a low flame.

After 5 minutes, sprinkle the roasted and special ghoogni masala into the gravy and give a nice stir. Turn off the heat and let the curry stand for 10 minutes.

Sprinkle the chopped onions, chilles, coriander leaves, rock salt, special ghoogni masala, lemon juice or tamarind water on top and serve.