Friday, January 7, 2011

Ghuguni

                  

                           Ghuguni is a tasty , spicy  curry of dried peas. I remember eating the yummiest bara and ghuguni in kalamandir market , Bhubaneswar. There it served with a dash of sliced onion and some black salt on it. .Ghuguni can be eaten with rotis or parathas as well. It can be served as a evening snacks . I love to eat this ghuguni with mudhi.  Rich with protein, this curry can be eaten like a chat too.


Ghuguni:

Ingredients:-

2 cup dried peas.
1  large  tomato diced
1   large onion,thinly chopped
4-5 garlic cloves, cut into small pieces and crushed.
1  bay leaf / teja patra.
1/2 tsp cumin seeds / jeera.
1 tbsp vegetable oil.
1/2 tsp turmeric powder.
1/2 tsp chili powder.
2 tsp MTR sambar powder.
Salt as required.
( if you like adding potatoes, u can pressure cook them with the peas and add them to the curry. somehow I like it without potatoes.)
Preparation:-

          Soak the dry yellow peas  in water for 6-7 hours. Pressure cook the peas , till its cooked( do not over cook). Heat oil in a deep pan,add cumin seeds and bay leaf.  Add on the onion slices, fry it till the onion turns golden brown, add the crushed garlic, stir till 2-3 minutes.( I like the taste of garlic pieces while eating the ghuguni) .Add the diced tomatoes , turmeric powder, chili powder. Fry till the oil comes out now add on the MTR sambar  powder,mix it well and leave to cook for another 3-4 mins in a medium flame. Add salt as per taste.You can smell a nice aroma coming out of the masala. lastly add the boiled peas. let it simmer for another 10 mins. if required add some water. remove from flame and garnish with cilantro leaves,onion slices and a dash of lemon juice. Serve hot with parathas, roti, nan , puris , chakuli pitha or last but not the least biri bara and singada(samosa).   Yummm…


 One hot cup of ginger tea with this mouth watering dish. Bliss!