Ghugni

Name: Ghugni
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 200 gm Dried white peas; 2 Dry red chili; 1 Bay leave; 3-4 Green chili chopped; 1 Onion chopped; 1 cucumber chopped; 2 tsp Coriander leaves chopped; 10 gm Coconut chunks (sliced thinly); 1 medium size potato; 1 Tomato chopped; 1 tsp Cumin seeds; 1 tbsp Ginger paste; to taste Salt; 1 tsp Turmeric powder; 1 tsp Kashmiri red chili powder; 1 tsp Cumin powder; 1 tsp Coriander powder; 2 tsp Bhaja Masala; as needed Tamarind chutney; As needed Oil; to taste Sugar

Pallavi Som Chatterjee @cook_25550128

Bangalore

Think about street food, first name which comes in mind is Ghugni. Specially popular in Eastern India North-east India & even Bangladesh also. The main thing is it consist of protein, vitamin, minerals, fiber. So, ghugni is a pack of nutritional healthy food.
This is my contribution for "Protein Rich Recipes - Nutrition Challenge" Week 1
#Np

Pallavi Som Chatterjee @cook_25550128

Saved

Ingredients

30 minutes

4 people

200 gmDried white peas
2Dry red chili
1Bay leave
3-4Green chili chopped
1Onion chopped
1cucumber chopped
2 tspCoriander leaves chopped
10 gmCoconut chunks (sliced thinly)
1medium size potato
1Tomato chopped
1 tspCumin seeds
1 tbspGinger paste
to tasteSalt
1 tspTurmeric powder
1 tspKashmiri red chili powder
1 tspCumin powder
1 tspCoriander powder
2 tspBhaja Masala
as neededTamarind chutney
As neededOil
to tasteSugar

Saved

Steps

30 minutes

1

Soaked dried peas overnight in water or minimum 7-8 hrs.
2

In a pressure cooker add the soaked peas and water. Add salt into it. 3-4 whistled is enough to boil or it may depend on peas. If required boil it for 1-2 whistled again. Once done strain the peas and reserve the water for later used.
3

In a kadai add oil, once the oil is hot add coconut chunks & fry until they become golden brown. Take it out from oil & keep aside. Now temper oil with dry red chili, bay leaves, cumin seeds. Once the aroma comes add potato cubes into it. Fry for few minutes. Now add tomatoes, salt & cook it until tomatoes become soft. Add ginger paste, green chili & all the powder spices, add little splash of reserved water. Cook them until the raw spices smell is gone.
4

Once the spices have started releasing oil, add the boiled peas. Mix it with the masala well. Now add the remaining reserved water, salt, sugar & fried coconut chunks. Cook it for few minutes till the gravy becomes thick. Add coriander leaves and cover it and rest for few minutes.
5

In serving plate pour the prepared ghugni. Sprinkled some vaja masla, add chopped onion, cucumber, green chili & tamarind chutney. Served it hot with bread, puri, naan, roti... Enjoy.. :) :)