Ghugni (dried yellow pea curry)

Ingredients

• 1 cup dried yellow peas (motor), soaked overnight
• 1 potato, diced
• 1 onion, chopped, plus more for topping
• 1 tsp ginger paste
• 1 tomato, chopped
• 1 tsp cumin powder, 1 tsp coriander powder, ½ tsp turmeric, ½ tsp chilli powder
• 1 bay leaf and ½ tsp cumin seeds
• 2 tbsp mustard oil
• Tamarind water, green chillies, coriander leaves and bhaja moshla to top
• Salt to taste

Method

1. Pressure-cook the peas with salt and turmeric until soft but holding shape (2–3 whistles).
2. Heat mustard oil, add bay leaf and cumin seeds, then the onion. Fry until golden.
3. Add ginger paste, the ground spices and tomato, and cook until the oil separates.
4. Add the potato and the cooked peas with their water. Simmer for 10–15 minutes until thick, mashing a few peas.
5. Serve in bowls topped with chopped onion, chilli, coriander, tamarind water and bhaja moshla.