Ghugni

Ghugni...... the ones who are familiar with this word when they read this or hear ghugni it rings a
bell :-) Be it made by mummy at home or had some at a famous food joint the taste is just unforgettable. Each one of have a certain way of cooking the same dish and the taste does vary sometimes  however we have our reason to do so; similar is the story for this dish too!!!! Wonder Why???? Largely because by the below mentioned method of cooking the use of oil is drastically reduced ,the texture is nice and the taste is awesome too.

Ingredients:

Ingredients Required	Quantity
Dry White Peas	1 cup
Tomatoes (diced)	1 Large
Ginger (grated)	1 tbsp
Bayleaf	1
Cinnamon Stick	2 inch long
Cumin Seeds	1 tsp
Corainder powder Coarse	1 tsp
Red Chilli Kashmiri Powder	1 tsp
Garam Masala Powder	1 tsp
Ketchup (Optional)	1tsp
Oil	1.5 tbsp
Salt	To taste
Onions Sliced	For garnishing
Cilantro Chopped	For garnishing
Green Chilli Chopped	For garnishing
Himalayan Pink Salt	Sprinkle a little while serving

Method Of Preparation:

• Soak peas for 4 to 5 hours. Later drain the water, wash again and keep it aside.
• Place the pressure pan cooker on the burner let the pan warm a little. Pour oil in the pan and once it is warm enough add cumin seeds, let it splutter.Now add bayleaf, cinnamon stick, ginger, tomatoes; saute this well and let it cook for good 3 to 4 minutes. As we are using less oil here it is recommended to keep stirring occasionally else it will burn and stick to the base.
• Now add corainder powder , red chilli powder, ketchup, garam masala powder and salt to taste. Stir well and let it cook for a minute or two. You should be able to see the oil separates from the spices.
• Add peas to it and give it a good mix, Add 1/2 cup to 3/4th cup water , stir and cover the lid. Note: Usually peas are fist boiled and then it is seasoned however by this method I can assure you the taste is even better, cooks in less time and is very easy to make.
• After two whistles turn off the burner. Let it rest for 10 minutes or so. Now garnish with sliced onions, chopped cilantro, chopped green chillies and sprinkle himalayan pink salt. 
• Ghugni is now ready to be served. Serve with roti, puris, parathas or plain dosas :-)

Please make sure not to overcook in the cooker as the peas will be mushy and will not taste good at all. Again if for some reason after opening the cooker you find the peas are too dry then add little water and boil for a minute or two.

Enjoy Cooking!!!!