Ghugni

For a Serving Size of Two:

Ingredients:

• 80 grams dried yellow peas (soaked overnight)
• 100 grams finely chopped onion
• 50 grams finely chopped tomatoes
• 10 grams ginger-garlic paste
• 2 – 3 finely chopped green chillies
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 2 teaspoons mustard oil
• Salt to taste
• 1 tablespoon coriander leaves, chopped (for garnishing)
• Water as needed

Procedure:

• Drain the soaked yellow peas and rinse them under cold water.
• In a pressure cooker, add the soaked peas with enough water and a pinch of salt. Cook for about 2-3 whistles or until the peas are tender. Set aside.
• In a pan, heat mustard oil over medium heat. Add cumin seeds and let them splutter.
• Add the chopped onions and sauté until golden brown. Then add the ginger-garlic paste and green chilies, cooking for another 1-2 minutes.
• Incorporate the chopped tomatoes and cook until they soften. Add turmeric powder, coriander powder, and salt, stirring well.
• Add the cooked yellow peas to the masala and mix thoroughly. Adjust the consistency by adding water if needed. Let it simmer for 5-10 minutes for the flavors to meld.
• Stir in the garam masala and remove from heat. Garnish with chopped fresh coriander leaves.
• Serve hot with rice, parathas, or as a snack on its own.

Nutritional Benefits:

• Ghugni is not only delicious but also packed with nutrients. Yellow peas are an excellent source of plant-based protein, making them a great option for vegetarians and vegans.  The dish is also rich in vitamins and minerals, particularly iron, which supports healthy blood production and energy levels. Overall, Ghugni is a nutritious, wholesome meal that can be enjoyed any time of the day.

Nutritional Information:

• Calories: 430 kcal
• Protein: 20.6 g
• Carbohydrates: 63.2 g
• Fat: 12.6 g