What you need?
1 cup dried yellow peas (soaked for 4-5 hours)
2 tomatoes, chopped roughly
1 inch piece of ginger, grated
½ tsp kalonji seeds
¼ tsp turmeric powder
juice from 1 lemon
2 green chillies, finely chopped
a small bunch of freshly chopped coriander leaves
salt to taste
Ingredients for Ghugni Masala mix (makes ½ cup approximately)
¼ cup cumin seeds
¼ cup coriander seeds
2 tsp rock salt/kala namak
2 tsp white pepper
2 tsp dry mango powder (amchur powder)
2 tsp red chilli powder
4-5 bay leaves
How to make?
To begin making the Odia Style Ghuguni Recipe, first have to make Ghuguni Masala ready.For it
Roast the cumin and coriander seeds until browned well. Roast on low heat, so it does not burn and turn black. Remove from heat and keep it aside.
Next roast the bay leaves until crisp. When you crumble with hands it will crush immediately. Combine all the roasted ingredients with the rest of the remaining ingredients and grind into a fine powder.
Store this Masala mix in the freezer to retain freshness for about 4 to 6 months.
Lets make the Ghugni now.
Cook the soaked yellow peas with enough water in pressure cooker for 5-6 whistles, until soft and mushy. Check the softness by pressing between the two fingers, it should be quickly mashed up.
Heat a teaspoon of oil in a pan; add in the grated ginger, turmeric powder, the chopped tomatoes and ghugni masala. Adjust the salt as required.
Once the tomatoes are soft and mushy, add cooked peas. Bring this curry to a boil and then let it simmer for next 12-15 minutes, all covered. Stir once or twice in between and adjust the seasoning and water as desired.
Then stir in the chopped coriander leaves and turn off the heat.
Serve the Odia Ghugni along with thinly sliced ginger and squeeze some lemon juice on top as a tea time snack or even along with roti or Naan for dinner.
1 cup dried yellow peas (soaked for 4-5 hours)
2 tomatoes, chopped roughly
1 inch piece of ginger, grated
½ tsp kalonji seeds
¼ tsp turmeric powder
juice from 1 lemon
2 green chillies, finely chopped
a small bunch of freshly chopped coriander leaves
salt to taste
Ingredients for Ghugni Masala mix (makes ½ cup approximately)
¼ cup cumin seeds
¼ cup coriander seeds
2 tsp rock salt/kala namak
2 tsp white pepper
2 tsp dry mango powder (amchur powder)
2 tsp red chilli powder
4-5 bay leaves
How to make?
To begin making the Odia Style Ghuguni Recipe, first have to make Ghuguni Masala ready.For it
Roast the cumin and coriander seeds until browned well. Roast on low heat, so it does not burn and turn black. Remove from heat and keep it aside.
Next roast the bay leaves until crisp. When you crumble with hands it will crush immediately. Combine all the roasted ingredients with the rest of the remaining ingredients and grind into a fine powder.
Store this Masala mix in the freezer to retain freshness for about 4 to 6 months.
Lets make the Ghugni now.
Cook the soaked yellow peas with enough water in pressure cooker for 5-6 whistles, until soft and mushy. Check the softness by pressing between the two fingers, it should be quickly mashed up.
Heat a teaspoon of oil in a pan; add in the grated ginger, turmeric powder, the chopped tomatoes and ghugni masala. Adjust the salt as required.
Once the tomatoes are soft and mushy, add cooked peas. Bring this curry to a boil and then let it simmer for next 12-15 minutes, all covered. Stir once or twice in between and adjust the seasoning and water as desired.
Then stir in the chopped coriander leaves and turn off the heat.
Serve the Odia Ghugni along with thinly sliced ginger and squeeze some lemon juice on top as a tea time snack or even along with roti or Naan for dinner.
ohhhh ....nice!!!
ReplyDeletethank you,,,,
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