Ghugni (Whole Yellow Peas Curry)

                                       It is a favorite snack of bongs.I remember every Sunday morning my mom used to make this for us all. In our Bengal you can find this food in every road side hotel ...A food which is tasty nutritious yet affordable to all. Here is the traditional recipe of Ghugni.   

Boiled yellow peas with a pinch of salt.

   

Ingredients 

• 2 Cup Yellow peas (mutter ) boiled
• Mustard oil or any other 
• 4 onion chopped  
• Garlic paste 2 tbsp
• Ginger paste 1 tbsp
• Silted coconut 1/2 cup 
• 2 Tomatoes chopped
• 1/2tbsp Turmeric
• 1/2 red chilly powder
• 1 tbsp kashmiri chilly powder
• 4 green chilly chopped 
• Lemon for garnishing  
• Roasted garam mashala for garnishing 

                                            

 Though it is for garnishing yet Roasted garam mashala powder is a very essential  ingredient for this dish . It adds a special flavor to the dish. To make roasted garam mashala first take a pan and dry roast whole Jira (cumin) , Dhaniya (coriander) , Dry red chilly , Cloves , Cardamom & Cinnamon and make powder of them. 

                                           Heat oil in a pan and add 3 chopped onion let them be pink . Now add garlic paste , saute a little and add the tomatoes following a dash of salt . This will help the tomatoes to get soften fast . After the tomatoes are soft add garlic paste , turmeric powder , red chilly powder , and kashmiri red chilly . Now stir a while and add the silted coconuts . 

Cover the pan for a while and let it cook on a low flame . Once the oil is released from the mashala add the boiled yellow peas (mutter) with it's water and allow to cook for 10 mins on a low flame . Now your Ghugni is ready to eat . Bring it down from the flame and pour it in a serving bowl garnish it with chopped onion , chopped green chilly, a little sprinkle of roasted garam mashala & a dash of lime juice . Serve hot with bread .