Ghughni

This is one of the easiest recipes I have ever known. It's a very popular Bengali dish and can be enjoyed as a evening snack or even a full meal.

Ingredients -

• 1cup - Dry Yellow peas
• 1 small onion
• Coriander
• 1-2 tbsp Jeera
• 1-2 Dry red chilli
• 1 small Tomato
• Garam masala
• Imli chutney
• Turmeric
• Chilli powder
• Salt to taste
• Dry powder

For the dry powder - 

• Roast Jeera and red chilli on a pan on a low flame. Low flame is necessary else it burns out really quickly.
• Once it starts giving a nice aroma, remove it from flame.
• Using a grinder, make a fine powder.

Recipe - 

• Soak the yellow peas for 7-8 hours in water.
• Boil it in cooker, most of the times 1-2 whistles is just enough else the peas get really mashed.
• Remove a little amount in a bowl and mash it with a spoon. This will be used to thicken the gravy later.
• Heat oil in a pan, add jeera , chopped onions. When the onions turn light brown , add a small tomato. Then add the boiled yellow peas, turmeric, pinch of garam masala, chilli powder and salt to taste.
• Add water per consistency you would like. At this point you can add the mashed yellow peas mixture into the curry.
• Add the dry powder now and let it simmer for 5-10 mins.
• When you serve, add chopped red onions, coriander, pinch of the dry powder and imli chutney.
• Serve it hot. With parathas it can be a really quick dinner meal.

Enjoy!!!!

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