Ghugni Dal

Recipe by
Total Time:
12.75 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • Dry white Peas - 1 cup
  • Ginger paste - 1.5 tbsp
  • Garlic pods (crushed) - 4
  • Green Chillies - 4
  • Cinnamon - 1 small stick
  • Cardamom - 2 pods
  • Bay leaf- 1
  • Cumin seeds - 1 tsp
  • Onions - 2
  • Tomatoes - 2
  • Tamarind paste - 1 tsp
  • Chilli powder - 1 tsp
  • Garam masala powder - 2 tsp
  • Coriander leaves - A few to sprinkle on top
  • Coconut scrapping - 2 tbsp
  • Oil - 2 tbsp
  • Salt to taste

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.

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