Gluten-Free Ghugni

Savor the exquisite flavors of Gluten-Free Ghugni, a hearty and wholesome Indian street food dish that’s perfect for anyone seeking a nutritious, gluten-free meal. This vibrant recipe stars tender white dried peas simmered to perfection in a rich, aromatic gravy infused with mustard oil, cumin, turmeric, and garam masala. Tossed with golden potatoes and crowned with a zesty drizzle of lemon juice and fresh cilantro, this dish is packed with bold, warming flavors. Prep couldn't be easier—after soaking the peas overnight, most of this recipe's magic happens conveniently in one pan! Ideal as a standalone meal or paired with gluten-free bread or rice, Gluten-Free Ghugni is a comforting dish that’s as satisfying as it is flavorful.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 250 grams White dried peas
• 4 cups Water
• 1 medium Potato
• 1 medium Onion
• 1 medium Tomato
• 1 teaspoon Ginger paste
• 1 teaspoon Garlic paste
• 2 Green chili
• 1 teaspoon Cumin seeds
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Cilantro
• 1 tablespoon Lemon juice
• 2 tablespoons Mustard oil

Directions

Step 1

Rinse the white dried peas thoroughly and soak them in water overnight or for at least 8 hours.

Step 2

After soaking, drain the water and rinse the peas again. Boil the peas with 4 cups of water in a pressure cooker for about 20 minutes or until they are soft but not mushy. Set aside.

Step 3

Peel and dice the potato into small cubes. Blanch the cubes in boiling water for 5 minutes, then drain and set aside.

Step 4

Chop the onion, tomato, and green chilies finely. Keep aside.

Step 5

Heat mustard oil in a pan over medium heat. Once hot, add cumin seeds and let them sizzle.

Step 6

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

Step 7

Add ginger paste and garlic paste to the onions and sauté for a few minutes until the raw smell disappears.

Step 8

Stir in the chopped tomatoes and green chilies. Cook until the tomatoes become soft and oil starts to separate from the mixture.

Step 9

Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well and sauté for a minute.

Step 10

Add the boiled peas and blanched potato cubes to the pan. Mix everything together thoroughly.

Step 11

Pour in a little bit of water if necessary to achieve a thick gravy consistency and simmer for 10 minutes on low heat.

Step 12

Finish by adding garam masala and mixing well. Let the ghugni cook for another 2 minutes.

Step 13

Turn off the heat. Garnish with freshly chopped cilantro and drizzle lemon juice before serving.

Step 14

Serve the Gluten-Free Ghugni hot, with an optional side of gluten-free bread or rice.

Nutrition Facts

Serving size	1742.1 grams (1742.1g)

Amount per serving	% Daily Value*
Calories	1498

Total Fat 40.10g	51%
Saturated Fat 5.70g	29%
Polyunsaturated Fat 2.00g
Cholesterol 5mg	2%
Sodium 4185mg	182%
Total Carbohydrate 224.30g	82%
Dietary Fiber 73.40g	262%
Total Sugars 42.70g
Protein 64.00g	128%

Vitamin D 0IU	0%
Calcium 368mg	28%
Iron 20mg	113%
Potassium 3964mg	84%

*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: 23.8%

Protein: 16.9%

Carbs: 59.3%