Egg Ghugni with Toasted Bread Slice

Instructions

1. 1

   Prepare Peas and Eggs

   • Wash the dried yellow peas thoroughly and soak them in ample water for at least 8 hours or overnight.
   • Place the eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes to hard-boil them. Drain, cool in cold water, peel, and set aside.
2. 2

   Pressure Cook Peas and Potatoes

   • Drain the soaked peas. Transfer them to a pressure cooker along with the diced potato.
   • Add 4 cups of water and 1/2 teaspoon of salt. Secure the lid.
   • Cook on high heat until the first whistle, then reduce the heat to medium and cook for another 10-12 minutes (or 4-5 whistles).
   • Turn off the heat and allow the pressure to release naturally. The peas should be soft but not mushy.
3. 3

   Prepare the Masala Base

   • Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is very hot and slightly smoking. This mellows its pungent flavor.
   • Reduce the heat to medium, add the bay leaf and cumin seeds. Let them sizzle for 30 seconds.
   • Add the hing, followed by the finely chopped onions. Sauté for 7-8 minutes, stirring occasionally, until the onions are soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw smell disappears.
   • Add the chopped tomatoes and cook for 5-6 minutes, until they soften and turn pulpy.
4. 4

   Combine and Simmer the Ghugni

   • Add the turmeric powder, red chili powder, cumin powder, and coriander powder. Stir and cook the spices for 2 minutes until fragrant and the oil begins to separate from the masala.
   • Pour the cooked pea and potato mixture (along with its cooking water) into the kadai. Mix everything gently.
   • Add the remaining 1 teaspoon of salt and the optional sugar. If the gravy is too thick, add up to 1 cup of hot water to reach your desired consistency.
   • Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld. Gently mash a few peas against the side of the pan to naturally thicken the gravy.
   • Stir in the garam masala powder, mix well, and turn off the heat.
5. 5

   Assemble and Serve

   • Cut the hard-boiled eggs in half lengthwise.
   • Ladle the hot ghugni into serving bowls.
   • Place two egg halves on top of the ghugni in each bowl.
   • Garnish generously with fresh chopped coriander leaves and raw chopped onions.
   • Serve immediately with a lemon wedge on the side to squeeze over before eating.