Bara Ghuguni

1. 1
   prep · ~480 min

   Soak the white peas and urad dal.

   Rinse the white peas and urad dal well in separate bowls. Soak both overnight in plenty of water, then drain before cooking.

2. 2
   pressure cook · ~25 min

   Cook the white peas until tender.

   1.Add soaked white peas to a pressure cooker with 3 cups water and 0.25 tsp salt.

   2.Cook on medium heat until the peas are soft but still holding shape, about 4 to 5 whistles.

   3.Let the pressure release naturally and lightly mash a few peas for body.

   TIPDo not overcook the peas into a paste; ghuguni tastes best with a mix of whole and lightly broken peas.
3. 3
   mix · ~7 min

   Grind the batter for the bara.

   1.Add the drained urad dal to a grinder with 1 green chili and very little water.

   2.Grind to a thick, smooth batter.

   3.Mix in 1 pinch turmeric powder, 1 pinch asafoetida, 1 pinch baking soda, and 1 pinch salt.

   4.Beat the batter for 2 to 3 minutes until light and airy.

   TIPKeep the batter thick so the bara hold shape and puff nicely in the oil.
4. 4
   fry · ~15 min

   Fry the bara.

   1.Heat oil for frying in a kadai over medium heat.

   2.Drop small portions of batter into the hot oil.

   3.Fry until golden and cooked through, turning as needed, about 4 to 5 minutes per batch.

   4.Remove and drain the bara.

   TIPUse medium heat throughout; high heat browns the outside too fast and leaves the center heavy.
5. 5
   saute · ~12 min

   Build the ghuguni base.

   1.Heat 2 tbsp oil in a pan.

   2.Add cumin seeds and bay leaf and let them sizzle for a few seconds.

   3.Add chopped onion and cook until lightly golden, 5 to 6 minutes.

   4.Add ginger, garlic, and 1 chopped green chili and cook for 1 minute.

   5.Add tomato and cook until soft and pulpy, 4 to 5 minutes.
6. 6
   simmer · ~13 min

   Cook the ghuguni.

   1.Add red chili powder, coriander powder, cumin powder, remaining turmeric powder, and the remaining salt.

   2.Mix well and cook the spices for 30 seconds.

   3.Add the cooked white peas with their cooking liquid and 1 cup water.

   4.Simmer for 10 to 12 minutes until the gravy is lightly thick and flavorful.

   5.Finish with garam masala and lemon juice.

   TIPGhuguni should be spoonable, not watery. Simmer a little longer if it looks thin.
7. 7
   assemble · ~3 min

   Assemble the bara ghuguni.

   1.Place 2 to 3 bara in each serving bowl.

   2.Ladle hot ghuguni over the bara so they soften slightly.

   3.Top with the remaining chopped onion, green chili, and coriander leaves.
8. 8
   serve

   Serve immediately.

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