Serves – 2; Prep Time – 8 hours; Cook Time – 23 mins
- 1 ½ cups dried white peas
- 2 medium-size potatoes
- 1 medium-size onion
- 2 garlic cloves
- 2 green chillies
- ½ cup tomato puree
- 1 tbsp Kashmiri chilli powder
- 1 tbsp black pepper powder
- 1 tsp turmeric
- 1 tbsp garam masala
- 2 tbsp curd or yogurt
- 2 tbsp vegetable oil
- Coriander to garnish
- Salt & water
Soak 1 ½ cups of dried white peas overnight. Rinse the peas properly in the morning and put it in a pressure cooker by adding 2 cups of water, a little salt and 2 medium-size potatoes.
Wait for 2 whistles, switch off the stove and allow the pressure cooker to cool down naturally.
Take a sieve to drain the water, and keep the boiled peas with potatoes aside.
Take a saucepan, put 2 tbsp of vegetable oil and allow it to heat up in medium-low flame.
Add 1 finely chopped onion, green chillies and garlic. Stir until colour changes and pour ½ cup of tomato puree.
Stir for 2-3 minutes, add little water and let it to simmer for 5 minutes.
Add 1 tsp turmeric, 1 tbsp Kashmiri chilli powder to the puree mix and stir. Simmer for 5 minutes more in medium-low flame.
Now add 2 tbsp of curd or yogurt with 1 tbsp black pepper powder. Mix it properly with the sauce. Add little water and simmer for 5 minutes in medium-low flame.
Add the boiled peas with potatoes and mix well with the sauce. Add 1 tbsp of garam masala with salt to taste, stir and add little water. Let it simmer for 10 minutes in medium-low flame and switch off the stove.
Now serve your Ghugni by garnishing with freshly chopped coriander and enjoy with your piping hot phulkas.
Prithish Chakraborty is a self-taught chef. He posts daily recipes from his social media handle @recipesbyadad