Prepared with dry white or yellow peas and potatoes, Ghugni is one of the most popular snack items and street foods in the eastern region of India. It is a mildly spiced thick gravy prepared with dry white or yellow peas and potatoes, often served as the base of a “chaat” topped with assorted ingredients and spice seasonings. But in the Northeast, Ghugni is also served as one of the breakfast items and goes well with bread, paratha, or puri. It makes a wholesome, healthy, and satisfying meal, as well as a perfect nibbling solution for the afternoon cravings. Try this light and lip-smacking appetizer that both vegetarians and non-vegetarians can savour.

Ingredients:

Dry white/ yellow peas: 1 cup

Potato: 1

Onion: 1 (chopped)

Spice paste: 1 tablespoon (1/2 inch ginger, 4-5 garlic, 2-3 chillies) 

Cumin powder: 1 teaspoon

Coriander powder: 1 teaspoon

Garam masala powder: 1 teaspoon

Bay leaf: 1

Mustard oil: 1-2 tablespoons

1 lemon

For garnishing: Chopped tomato, onion, coriander

Preparation: 30 to 45 minutes, serves two persons.

Step 1: Soak the dry peas for 8 hours and boil along with one potato for 3-5 minutes in medium heat.

Step 2: Heat a pan and add mustard oil. Add bay leaf and chopped onion in the hot oil and fry until translucent. Add the spice paste and saute for a minute. Now add the dry spices (cumin, coriander, garam masala). Sprinkle some water and stir it for a minute.

Step 3: Add the boiled peas and salt. Stire it for a minute. Roughly dice or smash the boiled potato and add it into the pan. Now add about 2-3 cups of water and bring it to a boil. Cover the pan and let it simmer for half an hour on a low flame.

Step 4: Once the consistency is thick, squeeze half of a lemon and toss some chopped coriander leaves over it. Turn the gas off and serve it hot with bread, paratha, or puri.

Garnish with some chopped tomatoes, onion, and fresh coriander before serving. You can sprinkle a pinch of chaat masala over it as well.