Ingredients

• 1 cup - chana
• 1/2 cup - green peas
• 1 - large potato cut into cubes
• 2 tbsp - parsley
• 1 - onion sliced
• A sprig of curry leaves
• 1/2 tbsp - turmeric powder
• 1 tbsp - curry powder
• 1/2 tbsp - sambar masala
• 1/2 tbsp - ginger paste
• 1/2 tbsp - garlic paste
• 1/2 tbsp - salt
• 1/2 tbsp - sugar
• Oil
• Grind for green masala:
• 2 tbsp - curry leaves
• 4 - green chillies
• 2 tbsp - mint leaves

How to Make Leafy Ghugni

• Pressure cook chana, peas, and potato, turmeric powder, parsley, sugar and half the curry leaves.
• Strain the water and set aside.
• Heat oil in a pan.
• Add onion.
• Fry till light pink.
• Add ground green masala.
• Fry for few minutes.
• Mix curry powder, sambar powder, and ginger-garlic paste in 1/2 cup water.
• Add to the pan.
• Add some of the strained water and thicken the gravy on medium flame for about 10 mins.
• Keep stirring.
• Add salt to taste.
• Serve hot.