Name: Ghooghni/Ghugni
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Ingredients: 1 cup dried yellow peas (ghugni or vatana), soaked overnight or for at least 6 hours; 2 tbsp vegetable oil; 0 1 medium (sized onion, finely chopped); 0 1 (2 green chilies, finely chopped (adjust to your spice preference)); 1 tsp ginger-garlic paste; 0.5 tsp turmeric powder; 1 tsp cumin powder; 1 tsp coriander powder; 0.5 tsp red chili powder (adjust to your spice preference); 0 Salt to taste; 2 cup water; 0 Tamarind chutney or tamarind pulp (for garnishing) (for garnishing); 0 Chopped cilantro and chopped onions (for garnishing) (for garnishing); 0 Lemon wedges (for garnishing) (for garnishing); 0 Chopped green chilies (for garnishing) (for garnishing)

Instructions

Rinse the soaked yellow peas thoroughly and drain the water.
In a large pan, heat the vegetable oil over medium heat.
Add the chopped onions and green chilies, and sauté until the onions become soft and translucent.
Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.
Add the turmeric, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for a couple of minutes until the spices are fragrant.
Add the drained yellow peas to the pan and stir to coat them with the spices.
Pour in 2 cups of water, and bring it to a boil. Once it starts boiling, reduce the heat to low, cover the pan, and simmer for about 25-30 minutes or until the peas are tender. You may need to add more water if the mixture becomes too dry.
Taste and adjust the salt and spice level as needed.
Serve the Ghugni in bowls, garnished with tamarind chutney or tamarind pulp, chopped cilantro, chopped onions, lemon wedges, and chopped green chilies.
Ghugni is traditionally served as a snack, often enjoyed at tea time. However, you can also have it as a light meal or side dish. It's a flavorful and satisfying dish, and you can adjust the level of spiciness to suit your taste.