Ghugni

INGREDIENTS:

1. Dry white peas – 1cup
2. Ginger paste – 11/2 tbsp
3. garlic pods(crushed)- 4
4. green chillies – 4
5. cinnamon – 1 small stick
6. cardamom – 2 pods
7. bay leaf – 1
8. cumin seeds – 1tsp
9. onions – 2
10. tomatoes- 2
11. tamarind paste – 1tsp
12. chili powder-1tsp
13. garam masala powder -2 tsp
14. coriander leaves – a few to sprinkle on top
15. coconut scrapings – 2 tbsp
16. oil – 2 tbsp
17. salt to taste

METHOD:

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

Source: Priya Manohar