Friday, July 29, 2011

Ghugni, sans ground spices

Adapted from

Dried Green peas / Yellow peas - 1 cup ( Here I used dried green peas, hence the end result is a greenish yellow ghugni)
Turmeric - 1/4 tsp
Water - 5 cups
Whole dried red chilli - 2
Cumin Seeds - 1/2 tsp
Ginger - 1/2 inch, grated
Sugar - 1/4 tsp
Red Potato - 1, with skin, washed (optional)
Peanut Oil - 1 tsp

Soak the peas in plenty of water for a few hours or overnight.

Heat a tsp of oil in a pressure cooker pan. Add the cumin seeds, grated ginger and red chillies. Saute for a minute.

Now add the soaked peas, turmeric, salt, sugar. Add water and potato.

Close the cooker and cook for 2 to 3 whistles.

Cool and open the cooker and remove the whole potato and keep aside. This can be used to make something else later. (The reason why I use the potato is when the potato is boiling with the peas, it releases some starch and this helps to thicken the ghugni. Otherwise sometimes ghugni cooked this way is very watery).

Serve ghugni with puri or as a evening snacks with some chopped raw onion on top.

I also make another version of ghugni which is spicy and the recipe is here.

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