Ghugni Recipe

Cooking Directions

• STEP 1.Soak the dried yellow peas overnight and then boil them until tender.
• STEP 2.In a pan, heat oil and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until the onions turn golden brown.
• STEP 3.Add turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well.
• STEP 4.Add the boiled peas, salt, and water. Cook for 10-15 minutes until the flavors blend together.
• STEP 5.Garnish with chopped onions, green chilies, and coriander leaves. Serve hot as a snack or with roti or rice.

Cooking Tips

• You can add a squeeze of lemon juice for extra tanginess.
• Adjust the spice level according to your preference.
• You can also add boiled potatoes or chopped tomatoes for variation.

Storage and Serving

• Ghugni can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat before serving and garnish with fresh toppings for a refreshing taste.