Ghugni

Name: Ghugni (Spiced yellow peas)
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tablespoons chopped fresh cilantro; 1 cup (220 grams) yellow vatana (whole dried peas); 1 teaspoon table salt; 4 teaspoons tamarind pulp; ½ teaspoon red chile powder; ½ teaspoon ground roasted cumin; 1 tablespoon ground coriander; 2 medium tomatoes, puréed; 4 or 5 green chiles, stemmed and chopped; 1 teaspoon fresh garlic paste; 2 bay leaves; 1 teaspoon fresh ginger paste; 1 large red onion, sliced; 3 tablespoons vegetable oil; ½ teaspoon cumin seeds; 2 tablespoons thinly sliced fresh coconut; 1 medium red onion, diced; ½ teaspoon garam masala (spice mix); ¾ teaspoon ground turmeric

Spiced yellow peas

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Chole (chholay masala) from the north of India could easily be a cousin to this ghugni from eastern India. In the states of West Bengal, Bihar, Orissa, and Assam, ghugni is a popular street food. In some places it is served topped with crisp shreds of fried potato.

Ingredients

1 cup (220 grams) yellow vatana (whole dried peas)
1 teaspoon

Asia
India
Assam
Orissa
Bihar
West Bengal
Snack
Gluten-free
Vegan

Method

Put the vatana in a large bowl, wash in plenty of water 2 or 3 times, and drain. Add 3 cups (600 ml) water and soak overnight. Drain in a colander.
Place a nonstick sa