Ghugni with Egg with Jhal Muri

Instructions

1. 1

   Preparation: Soak Peas and Boil Eggs

   • Rinse the dried yellow peas thoroughly and soak them in 4-5 cups of water overnight, or for at least 8 hours.
   • Once soaked, drain the water and rinse the peas again.
   • In a separate saucepan, place the eggs, cover with cold water, and bring to a boil. Cook for 10-12 minutes to hard-boil them. Drain, cool under running cold water, peel, and set aside.
2. 2

   Pressure Cook the Peas

   • Transfer the soaked and drained peas to a pressure cooker. Add 2.5 cups of fresh water, 0.5 tsp of salt, and 0.25 tsp of turmeric powder.
   • Secure the lid and cook on medium-high heat for 4-5 whistles. Turn off the heat and allow the pressure to release naturally.
   • Check the peas; they should be soft and cooked through but still hold their shape. Do not discard the cooking water.
3. 3

   Prepare the Masala Base

   • Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it is fragrant and slightly smoking.
   • Lower the heat and add the bay leaf, dried red chilies, and cumin seeds. Sauté for 30-40 seconds until the seeds splutter.
   • Add the finely chopped onion and sauté for 6-8 minutes until it turns soft and golden brown.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
   • Stir in the tomato puree, slit green chilies, and the powdered spices: remaining turmeric, red chili powder, cumin powder, and coriander powder.
   • Cook this masala mixture for 5-7 minutes, stirring occasionally, until the oil begins to separate from the sides of the pan.
4. 4

   Combine and Simmer

   • Pour the cooked peas along with their cooking liquid into the prepared masala. Mix everything gently.
   • Add the remaining 1 tsp of salt and the sugar. If the gravy seems too thick, add up to 1.5 cups of hot water to reach your desired consistency.
   • Bring the curry to a boil, then reduce the heat to low, cover, and let it simmer for 10-12 minutes. This allows the peas to absorb all the flavors of the masala.
   • Stir in the garam masala powder, mix well, and cook for one final minute before turning off the heat.
5. 5

   Garnish and Serve

   • Ladle the hot ghugni into serving bowls.
   • Slice the boiled eggs in half and place two halves on top of each serving.
   • Garnish generously with freshly chopped coriander leaves and a squeeze of lemon juice. For a street-style touch, you can also add finely chopped raw onions.
   • Serve immediately with luchi (puffed bread), roti, or just as a standalone snack.