Motor Ghoogni with Jhal Muri

Instructions

1. 1

   Cook the Peas

   • Wash the dried yellow peas thoroughly and soak them in ample 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 and 0.5 tsp of salt.
   • Pressure cook on medium heat for 4-5 whistles, or for about 15 minutes. Turn off the heat and let the pressure release naturally.
   • Check the peas; they should be soft and easily mashable but not completely disintegrated. Set aside.
2. 2

   Prepare the Masala Base

   • Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is fragrant and just begins to smoke. Immediately reduce the heat to medium-low.
   • Add the bay leaf, dried red chilies, and cumin seeds. Sauté for 30 seconds until the seeds splutter.
   • Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they become soft and mushy and oil starts to separate from the masala.
3. 3

   Combine and Simmer

   • Add the turmeric powder, red chili powder, cumin powder, and coriander powder. Stir well and cook for 1 minute until the spices are aromatic.
   • Add the diced potatoes, mix to coat them with the masala, and cook for 2-3 minutes.
   • Pour in the cooked peas along with their cooking liquid. Add the remaining 1 tsp of salt, sugar, and slit green chilies. Stir everything together.
   • Add up to 1 cup of hot water if the mixture seems too thick. Bring the curry to a boil.
   • Cover the pan, reduce the heat to low, and simmer for 12-15 minutes, or until the potatoes are tender and the gravy has thickened.
   • To thicken the gravy further, gently mash a few peas and potatoes against the side of the pan with the back of your spoon.
4. 4

   Finish and Serve

   • Turn off the heat. Stir in the bhaja masla and the optional ghee for extra richness and aroma.
   • Ladle the hot ghoogni into serving bowls.
   • Garnish generously with fresh chopped onions, coriander leaves, and extra slit green chilies if desired.
   • Serve immediately with lemon wedges on the side for squeezing over.