Ghuguni or whole yellow peas curry is very versatile and popular in Odisha,Kolkatta and other parts of India. This curry being a popular street food can be served as a chaat topped with onions, khatti meethi chutney, sev etc. In odisha, this delicious curry is served with medu vadas,chakuli pitha(soft dosas) and puris. I even use it in making pani puri masala.Ill be updating with different recipes using this ghuguni.
- 1 cup whole yellow peas ( soaked in 3 cups of water for 6-7 hours)
- 1 large onion finely chopped
- 1 large chopped potato
- 1 tsp ginger garlic paste
- 1-2 green chilli chopped/slit
- 1 large tomato chopped
- 1 bay leaf
- 2 tbsps oil
- 1 tsp cumin seed
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- salt to taste
- 1 tsp garam masala
- 2 tbsps chole masala
- chopped coriander leaves
- water as required
- Soak peas overnight or for 6-7 hours in 3 cups of water.Drain and pressure cook with 3 cups of fresh water and 1 tbsp of salt.Pressure cook for 2-3 whistles making sure the peas don’t turn mushy.
- In a wok heat oil, add in cumin seeds and bay leaf.Once they start crackling add in chopped onions and green chillies.
- Saute for a 2-3 mins until onions are cooked ,add in ginger garlic paste and chopped tomatoes.Add in turmeric powder,red chilli powder, garam masala and chole powder.Saute and cook for about 5 mins.Add in chopped potatoes and salt .Add in a cup of water, cover the wok and let the potatoes cook thoroughly.
- Once potatoes are cooked, add in the boiled peas and mix well to coat all the masalas. Add in water to adjust the consistency and check for salt.Cover and cook for 5 more mins until the curry starts bubbling.
- Switch off the flame and garnish with chopped coriander leaves.
- Serve with hot puris, parathas or steamed rice.
This recipe can be made without the potatoes too.Adjust the spice level according to your preference.Hope you would try out this recipe and let me know how it turned out for you.Happy cooking!!