Nut-Free Ghugni

Savor the comforting flavors of Nut-Free Ghugni, a hearty and aromatic Indian street food dish that's both allergy-friendly and incredibly satisfying. This high-protein delicacy features dried yellow peas simmered to tender perfection with a medley of warming spices, golden sautéed onions, flavorful garlic, and ginger. Cubed potatoes add a comforting bite, while garam masala and fresh coriander leaves elevate the dish with a burst of fragrant freshness. Prepared in a pressure cooker for quick and easy cooking, this recipe is not only nut-free but also vegan and gluten-free, making it a versatile addition to any mealtime. Serve this wholesome ghugni as a filling snack, pair it with rice, or enjoy it alongside your favorite Indian bread for a deliciously satisfying experience.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 250 grams dried yellow peas
• 2 medium potatoes
• 2 tablespoons oil
• 1 large onion
• 1 inch piece ginger
• 4 units garlic cloves
• 2 units green chilies
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 0.5 teaspoon cumin powder
• 0.25 teaspoon red chili powder
• 1 teaspoon salt
• 0.5 teaspoon garam masala
• 2 tablespoons fresh coriander leaves
• 4 cups water

Directions

Step 1

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

Step 2

Drain the soaked yellow peas and rinse again. Set aside.

Step 3

Peel and dice the potatoes into small cubes.

Step 4

Finely chop the onion, ginger, garlic, and green chilies.

Step 5

In a pressure cooker, heat 2 tablespoons of oil over medium heat.

Step 6

Add the chopped onion and sauté until it turns golden brown.

Step 7

Add the ginger, garlic, and green chilies. Sauté for 2 minutes until the raw aroma disappears.

Step 8

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

Step 9

Add the diced potatoes and soaked yellow peas. Mix everything thoroughly.

Step 10

Pour in 4 cups of water and add salt to taste. Stir well to combine.

Step 11

Cover the pressure cooker lid and cook on medium heat for about 4-5 whistles or until the peas are cooked and soft.

Step 12

Allow the pressure to release naturally. Open the lid carefully.

Step 13

Stir the ghugni and check for seasoning. Adjust salt if necessary.

Step 14

Sprinkle garam masala and mix well.

Step 15

Garnish with freshly chopped coriander leaves before serving.

Step 16

Serve hot as a snack or with rice or Indian bread.

Nutrition Facts

Serving size	1907.4 grams (1907.4g)

Amount per serving	% Daily Value*
Calories	1621

Total Fat 33.00g	42%
Saturated Fat 2.60g	13%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2488mg	108%
Total Carbohydrate 268.20g	98%
Dietary Fiber 78.70g	281%
Total Sugars 36.90g
Protein 78.90g	158%

Vitamin D 0IU	0%
Calcium 375mg	29%
Iron 19mg	107%
Potassium 5251mg	112%

*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: 17.6%

Protein: 18.7%

Carbs: 63.7%