Ghugni

Discover the comforting and flavorful world of Ghugni, a beloved Indian street food bursting with bold spices and hearty textures. Made with tender dried yellow peas simmered in a rich, aromatic gravy of onion, tomato, and a medley of spices like turmeric, cumin, and garam masala, this dish offers a wholesome, plant-based delight. The magic of mustard oil enhances its distinct flavor, while fresh coriander and a squeeze of lemon juice add a zesty, fresh finish. Perfect as a snack, side dish, or even a light meal, Ghugni is a versatile recipe that’s easy to make and ideal for feeding a crowd. Impress your taste buds with this scrumptious and authentic Indian comfort food! Keywords: Indian street food, Ghugni recipe, dried yellow peas, plant-based, spicy snacks.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Dried yellow peas (ghugni peas)
• 4 cups Water
• 1 large, finely chopped Onion
• 1 medium, chopped Tomato
• 1 inch piece, grated Ginger
• 3 minced Garlic cloves
• 2 finely chopped Green chilies
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 1 teaspoon or to taste Salt
• 2 tablespoons Mustard oil
• 2 tablespoons, chopped Fresh coriander leaves
• 1 for garnish Lemon

Directions

Step 1

Rinse the dried yellow peas thoroughly under running water.

Step 2

Soak the peas in enough water to cover them for at least 4 to 6 hours, or overnight for the best results.

Step 3

Drain the soaked peas and set aside.

Step 4

In a pressure cooker, heat the mustard oil over medium heat until it starts to smoke lightly, then reduce the heat to low.

Step 5

Add cumin seeds to the oil and allow them to splutter.

Step 6

Add the chopped onions and sauté until they turn golden brown.

Step 7

Add the grated ginger, minced garlic, and chopped green chilies, sautéing for another 2 minutes until the raw aroma disappears.

Step 8

Stir in the chopped tomatoes and cook until the tomatoes become soft and the oil starts separating from the mixture.

Step 9

Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well.

Step 10

Add the soaked peas to the pressure cooker and stir everything together.

Step 11

Pour in 4 cups of water. Mix well and close the lid of the pressure cooker.

Step 12

Cook on medium heat for about 4 to 5 whistles or until the peas are tender and cooked through.

Step 13

Once the pressure releases naturally, open the lid and check the consistency. If it's too thick, add some water and simmer for a few more minutes.

Step 14

Sprinkle garam masala over the cooked peas and stir well.

Step 15

Garnish with freshly chopped coriander leaves and a squeeze of lemon juice before serving.

Step 16

Serve hot as a snack or a side dish, and enjoy!

Nutrition Facts

Serving size	1585.6 grams (1585.6g)

Amount per serving	% Daily Value*
Calories	1136

Total Fat 32.80g	42%
Saturated Fat 3.90g	20%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 3600mg	157%
Total Carbohydrate 165.30g	60%
Dietary Fiber 58.70g	210%
Total Sugars 38.30g
Protein 57.60g	115%

Vitamin D 0IU	0%
Calcium 316mg	24%
Iron 15mg	83%
Potassium 2875mg	61%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.9%

Protein: 19.4%

Carbs: 55.7%