Bara ghuguni

Ingredients

• 1 cup dried yellow or white peas, soaked overnight
• 1 cup urad dal, soaked 4 hours
• 2 green chillies, 1 tsp ginger and 1 tsp cumin, for the bara
• Salt to taste
• Oil for frying
• 2 tbsp oil for the ghuguni
• 1 onion, chopped
• 1 tsp ginger-garlic paste
• 1 tomato, chopped
• ½ tsp turmeric, 1 tsp chilli powder, 1 tsp cumin powder
• ½ tsp garam masala
• Chopped onion and coriander

Method

1. Pressure-cook the peas with salt and turmeric until soft.
2. For the ghuguni, fry the onion until golden, add ginger-garlic paste, tomato and spices and cook until soft. Add the peas and simmer to a thick curry. Finish with garam masala.
3. Grind the urad dal coarsely with green chillies, ginger and cumin. Add salt.
4. Shape into small rings or rounds with wet hands and fry until crisp and golden.
5. Serve the bara with ghuguni poured over, topped with chopped onion and coriander.