Ghughni with Chura Matar

Instructions

1. 1

   Soak and Cook the Peas

   • Rinse the dried yellow peas thoroughly. Place them in a large bowl and cover with 8 cups of water. Let them soak for at least 8 hours or overnight.
   • Drain the soaking water. Transfer the peas to a pressure cooker. Add 4 cups of fresh water, 1/2 tsp of the salt, and 1/4 tsp of the turmeric powder.
   • Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15-20 minutes. The peas should be soft and cooked through but still hold their shape. Allow the pressure to release naturally.
2. 2

   Prepare the Masala Base

   • Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking. This step is crucial to remove the pungent raw smell of the oil.
   • Reduce the heat to medium. Add the bay leaf, dried red chilies, cinnamon stick, crushed green cardamom pods, cloves, and cumin seeds. Sauté for about 30-40 seconds until they become fragrant.
   • Add the finely chopped onions and sauté for 7-8 minutes, stirring occasionally, until they turn soft and golden brown.
   • Add the ginger and garlic pastes. Cook for another 1-2 minutes until the raw aroma disappears.
3. 3

   Cook the Spices and Tomatoes

   • Add the finely chopped tomatoes and slit green chilies to the pan. Cook for 5-6 minutes, stirring frequently, until the tomatoes break down and become mushy.
   • Add the remaining 3/4 tsp turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook the spice mixture for 3-4 minutes.
   • Continue to sauté, stirring occasionally, until you see the oil separating from the masala at the edges of the pan.
4. 4

   Combine and Simmer

   • Pour the cooked yellow peas along with their cooking liquid into the pan with the masala. Stir everything together gently.
   • Add the remaining 1 tsp of salt and the sugar. If the curry seems too thick, add about 1/2 to 1 cup of hot water to reach your desired consistency.
   • Bring the mixture to a boil. Then, reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the peas to absorb the flavors of the masala.
5. 5

   Garnish and Serve

   • Turn off the heat. Stir in the garam masala powder.
   • Garnish generously with finely chopped coriander leaves and raw red onion.
   • Serve the Ghughni hot, with lemon wedges on the side to squeeze over before eating. It pairs wonderfully with luchi, paratha, roti, or just as a standalone snack.