Ghugni Dal

Recipe by
Total Time:
12.75 hours
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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How to Make Ghugni Dal

  • Soak dry peas overnight. In the morning pressure cook it on simmer for half an hour.
  • Take a heavy bottomed vessel, add oil, splutter cumin seeds, then add cinnamon, cardamom, bay leaf and fry for a few seconds.
  • Then add garlic, ginger, green chillies and fry for a minute. Then add onions and fry.
  • After the onions turn pink, add the tomatoes and tamarind paste and saute for a minute.
  • When the tomatoes turn soft and pulpy, add chilli powder, garam masala powder and salt.
  • Add the cooked dry peas, coconut shreds and simmer for five minutes.
  • Garnish with coriander leaves.
  • Serve hot with rice or chapattis.