Ingredients 

Dried whole yellow peas 250 gm soaked in water overnight

Potatoes 2 medium sized peeled

Onion 1 large sliced

Ginger paste 2 tsp

Garlic 3 or 4 cloves crushed

Green chilli 4 or 5 slit

Tomato 1 large chopped

Turmeric powder 1 tsp

Red chilli powder 1 tsp

Cumin powder 1 tsp

Corriander powder 1 tsp

Bay leaf 1

Whole dry red chilli 1

Cumin seeds 1 tsp

Salt 1 tsp or as per taste

Sugar 1/2 tsp

Oil 2 tbsp

 

Procedure 

 

• Take the peas along with the whole peeled potatoes, 1/2 tsp salt and water in a pressure cooker and pressure cook them to 2 whistles at high flames
• heat the oil in a kadhai at medium flames and once hot, temper it with the whole spices and a pinch each of turmeric and red chilli powder
• to this add the sliced onion and fry till they turn golden brown. Then add the chopped tomatoes and green chillies and sauté and cook till the tomatoes gets mushy
• while the tomatoes are getting cooked, take out the boiled potatoes and cut them into medium cubes and set aside
• Once the tomatoes gets cooked well, now add the ginger and garlic and sauté till the raw smell disappears
• then add the remaining turmeric and red chilli powder and mix well and sauté for few seconds. Then add the cumin powder, coriander powder, remaining salt and mix well and sauté for few more seconds. If the masala gets too dry, add a tbsp of water and mix
• in this add the cubed potatoes and mix well with the masala and sauté and cook for about a minute or till oil separates from the masala
• at this point, empty all the contents of the pressure cooker in the kadhai and increase the flames to high. Mix well and bring to a boil. Once the water starts boiling, reduce the flames to medium low and cover and cook for about 10 to 15 minutes with occasional stirring
• after the cookin time is over, remove the cover, check the salt of the gravy and add a little salt if required. Then add the sugar and mix and stir well.
• Ghugni is ready to be served hot. Top it with some chopped onion, green chilli, fresh coriander leaves, a pinch of chat masala, a pinch of black salt and some tamarind water and enjoy.