Ghugni is an ideal dry white pea (matar) curry (gravy) to be consumed with roti or beaten rice. Popular in the Terai area of Nepal, it makes an ideal snack to be served with beaten rice. Not only dry white peas but also dry chickpea could be used to make ghugni.

The process of making ghugni is given below:

 

Ingredients:

1 cup dry white peas (presoaked overnight)

1 medium diced potato

1 tbsp finely minced garlic

1 tbsp ginger paste

1 tsp garam masala

1 finely diced onion

2 -3 green chilies

2 medium finely diced tomatoes

1 tsp turmeric powder

1 tsp cumin seeds

2 tbsp tamarind (Imli) paste or 3 tbsp lemon juice

1 tsp chili powder

1 tsp cumin powder

1 tsp coriander powder

1 small stick cinnamon

2 cardamoms

1 bay leaf

3 tbsp oil

Salt to taste

Procedure:

First of all, wash and drain the presoaked matar and cook in the pressure cooker with four cups of water and a tablespoon of oil for fifteen to twenty minutes until the peas becomes soft, but don’t let it turn mushy. Then heat a pan and add oil to it. When the oil is heated, add the cumin seeds, cinnamon stick, cardamom and bay leaf and fry it for about five to ten seconds. Add the chopped onions, ginger and garlic and fry for couple of minutes till the onions become tender and change color. When the onion turns light pink, add the diced potatoes and stir fry for about five minutes till it becomes light brown. Then, add the tomatoes, chili powder, turmeric, cumin and coriander powder, salt and stir fry for another five minutes mixing the ingredients well. Then, add the tamarind paste and mix well. Now, add the cooked peas and mix it all thoroughly. Then, add about half a cup of water and let it simmer for ten to fifteen minutes. Your ghugni is ready to be served with roti or beaten rice as soon as you garnish it with chopped coriander.