Ghuguni

Instructions

1. 1

   Soak and Pressure Cook the Peas

   • Rinse the dried yellow peas thoroughly. Soak them in ample water 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 teaspoon of salt, and the turmeric powder. 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. Turn off the heat and allow the pressure to release naturally.
2. 2

   Prepare the Masala Base

   • Heat oil in a large pan or kadai over medium heat. Once hot, add the bay leaf and cumin seeds. Let them sizzle for about 30 seconds until fragrant.
   • Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they become soft and golden brown.
   • Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
   • Add the finely chopped tomatoes and cook for 5-7 minutes, until they turn soft, mushy, and well-integrated into the onion base.
3. 3

   Sauté Spices and Combine

   • Reduce the heat to low. Add the red chili powder, coriander powder, cumin powder, and the remaining 0.5 teaspoon of salt. Stir continuously for 1-2 minutes until the spices are aromatic and you see oil separating from the masala.
   • Carefully pour the cooked peas along with their cooking liquid into the pan with the masala. Mix everything gently to combine.
   • If the consistency is too thick, add up to 0.5 cup of hot water to reach your desired gravy thickness.
4. 4

   Simmer and Finish

   • Bring the curry to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the peas to absorb all the flavors of the spices.
   • Turn off the heat. Stir in the garam masala powder and fresh lemon juice.
   • Garnish generously with chopped coriander leaves. Let it rest for 5 minutes before serving.