Mutter Soya Ghugni

Name: Mutter Soya Ghugni
Cuisine: Indian
Ingredients: 500 gm dried yellow peas; 2 big potatoes; 1 cup dry soyabean chunks; 1 big onion, roughly chopped; 4 medium tomatoes, roughly chopped; 3 inches ginger; 15 small cloves garlic; 2 bay leaves; 1 tsp turmeric powder; 1 tsp red chilli powder; 1 tsp cumin powder; 2 tsp coriander powder; 2 whole dried red chilli; 1 tsp curry masala powder; 1 tsp ponch phoran; 1/3 tsp asafetida (hing) powder; 4 tbsp cooking oil; Whole garam masala; 4 Cardamom; 2 tsp salt; 2 " Cinnamon; 5 Cloves; 8 Black peppercorn

Dr.Madhumita Mishra @FoodTalking

Odisha

#goldenapron3
#week14
#chana

Ghugni is very popular in Easter part of India. The main ingredient is whole yellow dried peas . We mostly use ,the curry of dried mutter (ghugni) in combination with pakoda , chana dal vada or as curry in lunch and dinner.

As the luck down is continuing, I thought to make a spicy curry with gravy ,for my large family with nine members right now. I had to add soya chunks and potatoes. And used the same masala, as you know very well. Thankfully, the turned out to be delicious , juicy and tasteful. Finished in no time.

Yellow peas are rich in protein and fibres. It has soluble fiber, that reducs cholesterol and stabilizes blood sugar.

#goldenapron3
#week14
#chana

Dr.Madhumita Mishra @FoodTalking

Odisha

#goldenapron3
#week14
#chana

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Ingredients

500 gmdried yellow peas
2big potatoes
1 cupdry soyabean chunks
1big onion, roughly chopped
4medium tomatoes, roughly chopped
3 inchesginger
15small cloves garlic
2bay leaves
1 tspturmeric powder
1 tspred chilli powder
1 tspcumin powder
2 tspcoriander powder
2whole dried red chilli
1 tspcurry masala powder
1 tspponch phoran
1/3 tspasafetida (hing) powder
4 tbspcooking oil
Whole garam masala
4Cardamom
2 tspsalt
2" Cinnamon
5Cloves
8Black peppercorn

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Steps

1

Soak the dried yellow mutter for overnight. Soak soyabean chunks in warm water for 30 minutes. Remove the skin of potatoes, cut into halves and immerse in water. Chop garlic and ginger.
2

Mix soaked yellow mutter, salt and turmeric powder with 2 cups of water and cook to one whistle, in a pressure cooker.
3

Make a tomato paste. Grind chopped onion, garlic,ginger, dry red chilli to a make masala paste. Grind the whole garam masala roughly.
4

Heat oil in a kadhai. Add hing and ponch phutan, bay leaves and allow to splutter. Add the onion masala and saute on medium to low flame till the separated from the cooked masala.
5

Add rest of the dry masala and the tomato paste.Mix and a llowed to cook till the tomato paste dried up and oil separate from masala.
6

Now add the boiled yellow mutter,potato and soya chunks. Mix well with masala, cover and cook on low flame for 3 minutes. Bring down and garnish with green coriander leaves.
Serve with steamed rice.
Thanks.

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Cooksnaps

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Dr.Madhumita Mishra @FoodTalking

on April 22, 2020 15:33

Odisha

I am a Scientist,working in DEFT , Bhubaneswar Odisha. I have interest in food and nutrition. Love innovative cooking. I like Vegetarian dishes, cook non-veg food for my family and friends. I love to watch and learn from MasterChef India in every season.