Ghugni (Dry Yellow/White Peas Curry)

Ghugni or dry white peas curry is another all time favorite snack or any time food of bengalis. Tradtionally, it is served as a late breakfast or evening snack. Today, I would like to share with you the recipe...................it's very easy to make and you can make anyone happy with this...at least in my home, this is my husband's all-time favorite snack or actually you can serve him anytime.....


Ingredients :
Dry white/green/yellow peas(vatana) : 1 cup
Potato : 1 (medium)
Onion : 2 (medium)
Tomato : 1 (medium)(blanched)
green Chillies : 1 or 2(slitted)
Ginger-garlic paste : 2 tblsp.
Turmeric powder : 2 tsp.
Chilli powder : 2 tsp.
Coriander powder : 1 tsp.
Cumin powder : 2 tsp.
Bay leaves : 2
Cardamom : 2 or 3
Cinnamon : 1(1")
Cloves : 2 or 3
Cumin Seeds : 2 tblsp.
Dry red chilli : 1 (medium)
Salt to taste
Oil : 3 tblsp.
Tamarind Juice : 3-4 tblsp. or lime juice
Fresh coconut slices : few (small)(optional)
Fresh coriander leaves for garnishing

Method :

• Soak the dry peas overnight or 3-4 hours in hot water. Pressure cook with little salt until it is just done not mushy.
• Dry roast cumin seeds and red chilli until light brown and immidiately grind them into fine powder and store in a contaimer for later use. You can keep it for long time.
• If using tamarind juice, take 1 small ball of tamarind pulp and soak in 4 tblsp. of water for 10 minutes. Then squeeze the pulp, throw away the seed and pulp and you will get the juice. Keep it aside.
• Cut the potatoes in small pieces. In a pan, heat oil, fry the potatoes until brown and keep aside. In the same oil, add bay leaves, cardamom, cinnamon and cloves, when they change their color, add onions and fry until it gets brown.
• Then add ginger-garlic paste, tomatoes, green chillies and stir fry some more until tomatoes get soft. Then add all the powdered spices and add 2 tblsp. of water and mix the spices and cook until oil seperates. then add the boiled peas and potatoes.
• Mix well with the spices, season with salt and add 2/3 cup water and let it cook for 5-7 minutes. Remember : It's not a dry preepration, it has to have semi-thick gravy. It tastes better when hot.
  
• Finally, add coconut slices over the top and take it out off heat.
• Serving : Take a bowl, put the dal, sprinkle some sliced red onions, coriander leaves and roasted cumin-red chilli powder and a spoon of tamarind or lemon juice.

It can also serve as a main course meal, then it tastes amazing with puri or paratha.

Want to send it to My Legume love affair : Sixth Helping-Hot & Spicy hosted by Suganya of Tasty Palettes, originally started by Susan
of Well seasoned cook