By Devi Poojari
April 8, 2024
Made with yellow chickpeas, this savoury snack preparation is also enjoyed for breakfast with piping hot luchis or puris. With a desirably runny texture, enjoy the ghugni with some chopped onions, coriander and a drizzle of spicy chutney.
200 grams whole yellow peas 2 tablespoons mustard oil 1 tablespoon ghee 2 cardamom pods 2 cloves 1-inch piece cinnamon stick 1 teaspoon turmeric powder 1 teaspoon cumin seeds 1 bay leaf 2 dry red chillies, broken 2 potatoes, cubed ¼ cup coconut, thinly sliced 2 onions, sliced 3 green chillies 1 teaspoon red chilli powder 1 teaspoon coriander powder 1 teaspoon sugar Salt, to taste
Soak the yellow peas in water overnight or for 10-12 hours before rinsing and pressure-cooking it for 3 whistles, with the potatoes, some turmeric and salt.
Heat the mustard oil and ghee in a pan and temper the whole spices, cumin seeds and both types of chillies.
Add the onions and sauté for 3-4 minutes until they soften slightly, followed by the spice powders and coconut.
Mix well to cook for a minute, before pouring in the ghugni mixture with its cooking liquid.
Season with salt and sugar before simmering the mixture until thickened, for 6-7 minutes.
Serve hot, topped with chopped onion, chutney, fresh coriander and a sprinkling of bhaja masala.