Ghuguni/ Dried Yellow Peas Curry

Ghuguni is the soul food of Odisha. Ghuguni is made up of dried yellow peas. It is one of the simplest dish ever. Yet you can find Ghuguni at every nukad of Odisha. It is best enjoyed with vada and some pakodas. You can also enjoy it with dosa, idli, chapati or roti. I almost make this dish once a week. It's the favorite dish of many families. The ingredients are very simple like dried yellow peas, ginger garlic paste, onion, tomato and some common spices. So if you want the flavor of Odisha on your plate then don't forget to try this recipe today. Enjoy this Ghuguni recipe with your favorite Vada, Idli or Chapati.

Ingredients:

1/2 cup dried yellow peas soaked in water overnight

1 boiled potato(optional)

1 small onion chopped

1 large tomato chopped

2 tbsp ginger garlic crushed

2 green chillies

1 tsp cumin powder

1 tsp chiken masala

1/2 tbsp Kasoori methi

1/4th tsp turmeric powder

1 tsp kashmiri chili powder

1-2 bay leaves

1/2 inch cinnamon stick

2 cloves

2 green cardamom

Salt as per taste

2 tbsp mustard oil(you can use any oil)

Method:

Soak the dried yellow peas overnight in water. Pressur cook it with 1 1/2 cup water until 1 whistle. Keep the flame low.

Now heat a kadai. Add mustard oil. Wait until the smoke comes out of it. Keep the flame on medium low.

Add bay leaves, cinnamon stick, green cardamom, green chilies, cloves. Saute it for 30 seconds or until the aroma of the spices comes out.

Now add onion. Saute the onions till it become translucent.

Add crushed ginger garlic. Put turmeric powder and kashmiri chili powder. Stir it for 2 minutes.

Now add tomatoes.Add little bit of salt. Cover the kadai and cook it for 5 minutes. Keep the flame on medium heat. Stir in between. Cook till the tomatoes become soft.

Put cumin powder, garam masala and Kasoori methi. Stir for 2 minutes. Now add chiken masala. Give it a stir.

Now add the boiled peas with the water. You can add smashed boiled potatoes. Let it simmer on low medium heat for 5 minutes. Finish it with chopped coriander leaves.

Serve with vada, poori or idli.