Bara Ghuguni

Instructions

1. 1

   Soak Peas and Lentils

   • Rinse the dried yellow peas and urad dal separately under cold running water until the water runs clear.
   • In a large bowl, soak the yellow peas in 4-5 cups of water for at least 8 hours or overnight.
   • In a separate bowl, soak the urad dal in 3 cups of water for 4-6 hours.
   • Once soaked, drain the water completely from both the peas and the dal.
2. 2

   Cook the Yellow Peas for Ghuguni

   • Transfer the soaked and drained yellow peas to a pressure cooker.
   • Add 4 cups of fresh water, 0.5 tsp of turmeric powder, and 1 tsp of salt.
   • Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15-20 minutes, until the peas are tender but still hold their shape.
   • Turn off the heat and allow the pressure to release naturally before opening the cooker.
3. 3

   Prepare the Ghuguni Masala

   • Heat mustard oil in a heavy-bottomed pan (kadai) over medium heat until it's slightly smoking.
   • Add the bay leaf and 1 tsp of cumin seeds. Let them crackle for about 30 seconds.
   • Add 0.25 tsp of hing, followed by the 2 finely chopped onions. Sauté for 6-8 minutes until the onions are soft and golden brown.
   • Add the ginger-garlic paste and 2 slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
   • Stir in the 2 finely chopped tomatoes and cook for 5-7 minutes until they turn soft and mushy.
   • Add the remaining turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well and cook the masala for 3-4 minutes, until the oil begins to separate from the mixture.
4. 4

   Finish the Ghuguni

   • Pour the cooked yellow peas along with their cooking water into the pan with the masala.
   • Add the remaining 0.5 tsp of salt and mix everything thoroughly.
   • Using the back of your ladle, gently mash some of the peas against the side of the pan to help thicken the gravy.
   • Bring the curry to a boil, then reduce the heat to low, cover, and let it simmer for 8-10 minutes for the flavors to meld together.
   • Stir in the garam masala, mix well, and turn off the heat. Keep the ghuguni covered while you prepare the baras.
5. 5

   Prepare the Bara Batter

   • Place the soaked and drained urad dal into a grinder or blender. Add a minimal amount of cold water (start with 2-3 tbsp) to help it grind.
   • Grind to a very smooth, thick, and fluffy batter. Avoid making it runny.
   • Transfer the batter to a large mixing bowl. Add the 1-inch finely chopped ginger, 1 finely chopped green chili, 0.5 tsp cumin seeds, 0.25 tsp hing, 2 tbsp rice flour, and 0.75 tsp salt.
   • Using your hand or a whisk, beat the batter in a circular motion for 5-7 minutes. This is a crucial step to incorporate air, making the baras light and spongy.
6. 6

   Fry the Baras

   • Heat vegetable oil for deep frying in a kadai over medium heat. The oil should be hot but not smoking.
   • To test the batter's readiness, drop a small dollop into a bowl of water; if it floats, it's perfectly aerated. To test the oil, drop a tiny bit of batter into it; it should sizzle and rise to the top immediately.
   • Wet your palms with water to prevent sticking. Take a lemon-sized portion of the batter, flatten it on your palm, and make a small hole in the center with your thumb.
   • Carefully slide the shaped bara into the hot oil. Fry 3-4 baras at a time, avoiding overcrowding the pan.
   • Fry for 2-3 minutes per side, flipping occasionally, until they are evenly golden brown and crisp.
   • Remove the fried baras with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
7. 7

   Assemble and Serve

   • To serve, place 3-4 hot, freshly fried baras in a serving bowl.
   • Ladle a generous amount of the hot ghuguni over the baras, making sure they are well-soaked in the curry.
   • Garnish with a sprinkle of finely chopped onions, a handful of sev, and fresh coriander leaves.
   • Serve immediately with a lemon wedge on the side for an extra burst of flavor.