Ghugni is an evening snack in eastern india (assam, bengal, bihar, odisha). yellow peas or dried white peas is cooked with gravy
- Yellow vatana (yellow dried peas) – 1 cup
- Table salt – to taste
- Vegetable oil – 3 tablespoons
- Thinly sliced fresh coconut – 2 tablespoons
- Cumin seeds – ½ teaspoon
- Bay leaves – 2 no
- Red onion, peeled and sliced – 1 large
- Ginger paste – 1 teaspoon
- Garlic paste – 1 teaspoon
- Green chiles, chopped – 4-5 no
- Tomatoes, pureed – 2 medium
- Coriander powder – 1 tablespoon
- Cumin power – ½ teaspoon
- Red chile powder – ½ teaspoon
- Ground turmeric – ¾ teaspoon
- Garam masala powder – ½ teaspoon
- Red onion, peeled and finely chopped – 1 medium
- Tamarind pulp – 4 teaspoons
- Chopped fresh cilantro leaves – 2 tablespoons
- Wash and soak the dried peas in 3 cups (600 ml) of water overnight in a large bowl.
- In a pressure cooker add soaked peas with salt, 1/2 tsp of turmeric powder and pressure cook it for 4-5 whistle or till the peas are completely cooked and soft.
- Place a medium non stick pan on medium heat and pour in 1 tablespoon oil. When small bubbles appear at the bottom of the pan, add the coconut pieces and sauté till golden brown. Drain and set aside.
- Add the remaining oil to the same heated pan. When small bubbles appear at the bottom of the pan, add the cumin seeds, bay leaves, onion, ginger paste, garlic paste and chiles and sauté for 3-4 minutes or till the onions are lightly browned.
- Add the tomato puree and continue to sauté for 3-4 minutes or till the oil surfaces.
- Add the coriander powder, cumin powder, chile powder and turmeric and stir well. Add the cooked peas along with the cooking liquor and simmer for 4-5 minutes or till the gravy thickens.
- Add the garam masala powder and stir well. Transfer the ghugni into a serving bowl.
- While serving pour the ghugni into individual bowls, top it with chopped onion, tamarind pulp, browned coconut slices and cilantro leaves.