Ghugni in Spicy South Indian Flavour

 

           Ghugni is a very popular and a common breakfast menu in most Bengali household. Made of soaked dried white peas, it is typically relished with hot poori, especially on weekends. It is also enjoyed as an evening tea-time snack and is a street food, served in a chaat form in many parts of Eastern India. 

          However, I gave a twist to this classic Ghugni, by adding some sambar powder for a spicy South Indian flavour. It turned out just amazing. Another great option is to carry this quintessential dish on picnics or during train journeys. So dish out this colourful stir fry in a new avatar and enjoy. 

• 1 cup dried white peas, soaked overnight
• 2 tbsp. oil
• 1 dry red chili, broken
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 onion, sliced
• 1 tsp. garlic, grated
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 2-3 tsp. sambar powder
• 1 tsp. lime juice
• 2 tbsp. coriander leaves, chopped

          Pressure cook the soaked dry peas in enough water for 4-5 whistles or till soft. Drain and keep aside. (the stock can be used later).

          Heat oil in a pan / wok and temper with dry red chili, mustard seeds and asafoetida. After it stops spluttering, add the onion, ginger, garlic, green chilies and curry leaves. Sauté till light brown. 

          Add the drained peas, 1/4 cup stock and all the dry spices. Mix everything well and cook for 2 minutes. 

          When done, switch off the flame and add the lime juice. Garnish with chopped coriander leaves and serve as a snack with sliced onion, green chilies and a dash of lime. 

          It can also be relished as a side dish with poori, chapatti or paratha. 

  Pressure cook the soaked dry peas in enough water for 4-5 whistles or 

till soft. Drain & keep aside. (the stock can be used later).

                          Heat oil & temper with dry red chili, mustard seeds & asafoetida. 

                      Add the onion, ginger, garlic, green chilies & curry leaves. Sauté till 

                      light brown. 

                       Add drained peas, 1/4 cup stock & all dry spices. Cook for 2 minutes. 

                                  When done, switch off the flame and add the lime juice. 

                                  Garnish with chopped coriander leaves.

                           Serve as a snack with sliced onion, green chilies & a dash of lime.