Dimer Ghugni

1. 1
   prep · ~20 min

   Soak the yellow peas and prep the ingredients.

   1.Rinse the dried yellow peas well and soak them in plenty of water overnight.

   2.Drain the soaked peas before cooking.

   3.Chop the onion and tomato, grate the ginger, mince the garlic, slit the green chili, and cube the potato.

   TIPWell-soaked peas cook faster and turn creamy without breaking down too much.
2. 2
   boil · ~15 min

   Boil the eggs and potato.

   1.Place the eggs in a pot with water and boil until hard-cooked, about 10 minutes.

   2.Cool, peel, and keep the eggs aside.

   3.Boil the potato cubes until just tender, then drain and keep aside.
3. 3
   pressure cook · ~20 min

   Pressure cook the yellow peas.

   Add the soaked yellow peas and 2 cups water to a pressure cooker. Cook until soft but still holding shape, about 3 to 4 whistles, then let the pressure release naturally.

   TIPDo not overcook the peas into a mash; ghugni tastes best when the peas stay whole and creamy.
4. 4
   fry · ~4 min

   Lightly fry the eggs.

   Heat 1 tbsp mustard oil in a pan. Rub a little turmeric and a small pinch of salt from the measured salt over the boiled eggs, then fry them lightly until pale golden in spots. Remove and keep aside.

5. 5
   temper · ~8 min

   Make the spice base.

   1.Heat the remaining mustard oil in the same pan until it reaches a light smoking point, then lower the heat.

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

   3.Add the chopped onion and cook until light golden.

   4.Add ginger, garlic, and green chili and cook until the raw smell fades.

   TIPMustard oil tastes smoother after heating well first.
6. 6
   saute · ~7 min

   Cook the masala.

   1.Add the chopped tomato and cook until soft and pulpy.

   2.Add turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and the remaining measured salt.

   3.Mix well and cook until the masala looks thick and glossy.
7. 7
   simmer · ~10 min

   Simmer the ghugni.

   1.Add the cooked yellow peas and boiled potato to the pan.

   2.Pour in 1 cup water and mix gently.

   3.Add the fried eggs and simmer until the gravy thickens slightly and the flavors come together.

   TIPMash a spoonful of peas into the gravy if you want a thicker, street-style texture.
8. 8
   garnish

   Finish with coriander leaves and lemon juice.

9. 9
   serve

   Serve the dimer ghugni hot.

Cuisines we love