Vatana Ghugra

Instructions

1. 1

   Prepare and Cook the Peas

   • Rinse the dried green peas thoroughly. Soak them in plenty of water for at least 8 hours or overnight.
   • Drain the soaking water. Transfer the peas to a pressure cooker.
   • Add 3 cups of fresh water and 1 tsp of salt. Secure the lid.
   • Pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the peas are soft but still hold their shape.
   • Allow the pressure to release naturally. Check if a pea is easily mashable between your fingers. Do not discard the cooking water; set it aside with the peas.
2. 2

   Prepare the Gravy Base (Tadka)

   • Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • Add cumin seeds and let them crackle. Add the hing and sauté for 10 seconds.
   • Add the finely chopped onions and sauté for 5-7 minutes until they turn soft and light golden brown.
   • Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
   • Add the finely chopped tomatoes and cook for 6-8 minutes, stirring occasionally, until they become mushy and oil begins to separate from the masala.
3. 3

   Combine and Simmer the Curry

   • Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander-cumin powder. Stir well and cook for 1 minute until the spices are fragrant.
   • Pour in the cooked green peas along with all of their cooking water. Add the remaining 1 tsp of salt.
   • For a thicker gravy, gently mash some of the peas against the side of the pan with your spoon.
   • Add up to 1 more cup of water if needed to achieve your desired gravy consistency. Mix everything well.
   • Bring the curry to a gentle boil, then cover the pan and let it simmer on low heat for 10-12 minutes. This allows the peas to absorb all the flavors of the gravy.
4. 4

   Finish and Garnish

   • Turn off the heat. Stir in the garam masala and fresh lemon juice.
   • Garnish generously with freshly chopped coriander leaves.
   • For an authentic street-food experience, top with crispy sev and some finely chopped raw onions just before serving.
   • Let the ghugra rest for 5 minutes before serving hot with puris, rotis, or pav (bread rolls).