Motor Ghoogni

1. 1
   prep

   Soak the white peas overnight.

   Wash the dried white peas thoroughly and soak them in enough water to cover by 2 inches. Let them soak for at least 8 hours or overnight. Drain the water before cooking.

2. 2
   boil · ~20 min

   Boil the peas and potato.

   In a pressure cooker, add the soaked and drained white peas, cubed potato, 1.5 cups of fresh water, a pinch of salt, and turmeric powder. Pressure cook on medium heat for 4-5 whistles or until the peas are tender but not mushy. Let the pressure release naturally.

   TIPDon't over-salt the cooking water—seasoning will build in the gravy.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat mustard oil in a deep pan until it reaches its smoking point, then reduce the heat to medium.

   2.Add cumin seeds, dried red chili, and bay leaves. Let them crackle and become fragrant (30 seconds).
4. 4
   saute · ~12 min

   Build the aromatic base.

   1.Add the chopped onion and sauté until golden brown (5-7 minutes).

   2.Stir in the ginger paste and garlic paste; cook until the raw smell disappears (1-2 minutes).

   3.Add slit green chilies and chopped tomato. Cook until the tomato softens and oil starts to separate (3-4 minutes).

   TIPFrying the onion until deep golden brown is key to the rich color and sweetness of the gravy.
5. 5
   saute · ~1 min

   Bloom the spice powders.

   Lower the heat. Add coriander powder, cumin powder, red chili powder, and garam masala. Stir continuously for 30-40 seconds to prevent the spices from burning.

   TIPSprinkle a splash of water if the spices start sticking to the pan.
6. 6
   simmer · ~12 min

   Simmer the cooked peas in the gravy.

   1.Add the boiled peas and potatoes along with the cooking water to the pan.

   2.Stir in the tamarind paste, a pinch of sugar, and the remaining salt.

   3.Mix everything well and bring to a gentle simmer. Cook for 10-12 minutes, mashing a few peas against the side of the pan to thicken the gravy slightly.

   TIPIf the gravy looks too thick, add a splash of warm water. It should be soupy but not watery.
7. 7
   garnish

   Finish with fresh garnishes and serve.

   Transfer the motor ghoogni to serving bowls. Top generously with raw chopped onion, chopped green chili, fresh coriander leaves, and a squeeze of lemon juice. Serve hot.

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