Ghugni - SK Khazana

Ingredients list for Ghugni - SK Khazana

• 1 cup Dried white peas soaked overnight
• 1/2 teaspoon Turmeric powder
• to taste Salt
• 2 tablespoons Oil
• 1 teaspoon Cumin seeds
• 1 medium Onion chopped
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Red chilli powder
• 2 medium Potatoes boiled, peeled and cubed
• 2 1/2 teaspoons Bhaja masala
• 2 Green chillies
• Sugar A pinch of
• 1 medium Tomatoe chopped
• For garnish
• Fresh coconut cut into thin slices
• Fresh coriander leaves chopped
• Lemon slices

Method

1. Drain and put the white peas into a pressure cooker, add 2-2½ cups of water, turmeric powder and salt. Cover and cook under pressure till 3-4 whistles are given out.
2. Heat oil in a non-stick pan, add cumin seeds and let them change colour. Add onion and saute till translucent.
3. Add ginger-garlic paste and saute for 1-2 minutes. Add red chilli powder and saute for 1-2 minutes.
4. Add potatoes and mix well. Add the cooked peas and mix well.
5. Add ½ tsp bhaja masala, salt and sugar. (To make bhaja masala, dry roast cumin seeds, coriander seeds, bay leaves, dried red chillies and cinnamon, cool and ground to a fine powder.) Break green chillies and add. Cook on high heat till most of the water dries up.
6. Add tomato, mix well and cook for 2-3 minutes.
7. Switch off the heat, add remaining bhaja masala, and mix well.
8. Serve hot garnished with coconut slices, coriander leaves and lemon slices.