| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Servings |
helping
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Ingredients
- 1 1/2 cups Peas Dried Yellow
- 1 Onion – medium (coarsely ground)
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 2 chilies (chopped) Green
- 2 Tomatoes – small (chopped)
- 1 Bay leaf
- 1/4 cup Coconut – (thinly sliced)
- 1 tsp Turmeric
- 1 tbsp chili powder Red
- 1 tbsp Coriander powder
- 1 tsp Garam masala powder
- 1 pinch Fennel powder – (optional)
- 1/4 tsp Sugar
- Salt – as needed
- 4 tbsp Mustard oil
- Garnish :
- 2 tbsp coriander Fresh – (chopped)
- 1 Onion – small (chopped)
- 1 tbsp Coconut – (thin slices)
Ingredients
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Instructions
- Soak dry yellow peas over night in plenty of water.
- Pressure cook them till soft.
- Heat mustard oil in a wok, add bay leaf and ginger garlic paste. Saute till the raw smell goes off.
- Add green chilies and coarsely grounded onions. Fry well till golden in color.
- Now add tomatoes and red chili powder, turmeric, coriander powder and garam masala. fry all together nicely till the oil starts leaving from sides.
- Add sliced coconut and boiled yellow peas, mix all together and fry for another few minutes.
- Now add water as per your required consistency. Usually the ghugni curry is thick.
- Adjust salt and sprinkle little garam masala all over. Cook the ghugni with lid closed for another 5-6 minutes.
- Sprinkle sugar and turn off the gas.
- Serve in portions and garnish with chopped onions, some coconut slices and fresh coriander.
Recipe Notes
Tastes amazing with Luchi (Puri)!
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