Ghugni or yellow peas gravy Recipe

Cooking Directions

• STEP 1.Soak the yellow peas in water overnight or for at least 4-5 hours.
• STEP 2.Drain the soaked peas and rinse them well.
• STEP 3.In a pressure cooker, add the soaked peas, water, salt, and turmeric powder. Cook for 3-4 whistles or until the peas are tender.

Cooking Tips

• You can also cook the peas in a regular pot, but it will take longer.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• You can add chopped onions and tomatoes to the gravy for extra flavor.

Storage and Serving

• Ghugni can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the gravy before serving and garnish with fresh coriander leaves.
• Serve hot with bread, rice, or as a side dish with roti or paratha.