Ghugni with Mutton Keema with Pauruti

Instructions

1. 1

   Cook the Yellow Peas

   • Rinse the dried yellow peas and soak them in plenty of water overnight, or for at least 8 hours.
   • Drain the soaking water. Transfer the peas to a pressure cooker.
   • Add 3 cups of fresh water, 0.25 tsp of turmeric powder, and 1 tsp of salt. Stir well.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the peas are soft but still hold their shape. Do not overcook them into a mush. Set aside and let the pressure release naturally.
2. 2

   Prepare the Masala Base

   • Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is fragrant and slightly smoking.
   • Lower the heat to medium. Add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they turn soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Cook for another 2 minutes until the raw smell disappears.
3. 3

   Cook the Mutton Keema

   • Increase the heat to high and add the mutton keema to the pan. Use a spatula to break up any lumps.
   • Sauté for 5-7 minutes until the keema changes color from pink to brown and is well-seared.
   • Reduce the heat to medium. Add the remaining 0.5 tsp turmeric powder, red chili powder, cumin powder, coriander powder, and the remaining 0.5 tsp salt. Stir well to coat the keema and cook for 2 minutes.
   • Add the chopped tomatoes. Cook for 6-8 minutes, stirring frequently, until the tomatoes break down and the oil begins to separate from the masala.
4. 4

   Combine and Simmer

   • Carefully pour the cooked yellow peas, along with their cooking liquid, into the pan with the keema masala. Gently mix everything together.
   • Check the consistency. If the ghugni is too thick, add 1-2 cups of hot water to reach your desired gravy thickness.
   • Bring the mixture to a boil. Then, reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. This allows the flavors of the keema and peas to meld together.
5. 5

   Finish and Serve

   • Turn off the heat. Stir in the garam masala powder and half of the chopped coriander leaves.
   • Let the ghugni rest, covered, for at least 5-10 minutes before serving to allow the flavors to deepen.
   • Serve hot, garnished with the remaining fresh coriander leaves. Offer lemon wedges on the side for a fresh, tangy finish. For a street-style experience, top with finely chopped raw onions and green chilies.