Name: Matar Ghugni recipe by Zulekha Bose at BetterButter
Prep time: 240 min
Cook time: 20 min
Total time: 260 min
Yield: 4
Ingredients: Dry Peas 2 Cups; Salt - 1/2 teaspoon; Green chilies - 3 numbers; Turmeric powder - 1/4 teaspoon; Whole garam masala 2 bay leaves, 4-pepper corns, 1/2 inch cinnamon stick - 1/2 tsp; Ginger, crushed - 1/2 inch; For the gravy : Onion, chopped - 1 big size; Cumin seeds - 1/2 teaspoon; Tomato, chopped - 1; Tomato, grated - 2; Turmeric powder - 1/4 teaspoon; Chilli powder - 1 teaspoon; Coriander powder - 1/2 teaspoon; Chola masala - 1 tablespoon; Ginger garlic paste - 1 tablespoon; Asafoetida / hing - 1pinch; Dry mango powder - 1 teaspoon; Salt to taste; Coriander and mint leaves

Ingredients Serving: 4

Dry Peas 2 Cups
Salt - 1/2 teaspoon
Green chilies - 3 numbers
Turmeric powder - 1/4 teaspoon
Whole garam masala 2 bay leaves, 4-pepper corns, 1/2 inch cinnamon stick - 1/2 tsp
Ginger, crushed - 1/2 inch
For the gravy : Onion, chopped - 1 big size
Cumin seeds - 1/2 teaspoon
Tomato, chopped - 1
Tomato, grated - 2
Turmeric powder - 1/4 teaspoon
Chilli powder - 1 teaspoon
Coriander powder - 1/2 teaspoon
Chola masala - 1 tablespoon
Ginger garlic paste - 1 tablespoon
Asafoetida / hing - 1pinch
Dry mango powder - 1 teaspoon
Salt to taste
Coriander and mint leaves

Instructions

Rinse dry white peas and soak in water for 4-6 hours. Drain water.
In a cooker, add the dry peas with 1 cup of water, 1 tsp salt, 2 -3 whole green chilies, cinnamon stick, few pepper corns, bay leaves and crushed ginger.
Pressure cook on high flame for 1 whistle. Reduce the flame and cook for 4-5 minutes.
Heat mustard oil in a pan over high flame to smoking point. Reduce flame to medium and add cumin seeds, bay leaf and hing / asafoetida. Fry for a while and add sliced onions. Fry till golden brown.
Add in chopped tomatoes and a pinch of salt. Fry till tomatoes become soft.
Add turmeric powder, coriander powder, chole masala, red chilli powder. Fry till raw smell of spices goes away. Add ginger and garlic paste.
Add tomato paste/tomato puree.Fry masala until oil starts separating from masala.
Add peas to the masala. Adjust salt and add dry mango powder as per taste. You can add water as per your requirement in boiled white peas.
Cover and cook on medium heat for 3-4 minutes. Garnish with coriander leaves and mint leaves.

Similar Recipes