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Ghuguni is a famous dish from eastern states of India. It is made of dried yellow or white peas and is enjoyed both as a snack and main course. It serves as a great side for dishes like upma, poori, vada, bhaji and is also used as the base for chaat in Orissa. 
Its very easy to prepare and is a versatile dish, that can be enjoyed in different ways.

  1. Dry white/yellow peas: 1 cup ( Soaked for 4 hrs)
  2. Potato: 1 medium.
  3. Onion: 1 medium finely chopped
  4. Ginger garlic paste: 2 tbsp
  5. Red chilli Powder: 1 tbsp
  6. Turmeric: 2 tsp
  7. Coriander powder: 1/2 tbsp
  8. Cumin Powder: 1/4 tbsp
  9. Whole Cumin: 1/2 tbsp
  10. Pancha Photan: 1 tbsp
  11. Dry Red chilli: 2 broken into small pieces
  12. Green Chilli: 2 chopped
  13. Tomato: 1 large finely chopped
  14. Sugar: 1/2 tbsp
  15. Oil: 2tbsp
  16. Coriander leaves: finely chopped 2 tbsp

In a pressure cooker cook the soaked peas and potato till the peas are cooked through but not mushy, that would take 1 whistle and let the pressure release on its own. If you forgot to soak the peas or don't have enough time to do so, soak the peas in warm water for 10-15 mins and then boil it separately till 2-3 whistles in the cooker.
In the mean while dry roast the cumin seeds, broken dry red chilli and pacha photan. Make a fine powder form the roasted spices using a mortar and pestle.
In a kadhai heat oil and add the ginger garlic paste. 
Cook the ginger garlic paste till the raw smell is gone.
Add the chopped onion and a pinch of salt and cook for another 4-5 mins or till the onions become mushy.
Add red chilli powder, turmeric powder and cook till the raw smell if gone it wold be a min or so.
Add the chopped tomato, cumin powder, coriander powder, sugar and salt. Mix well cover and cook till the tomatoes are mushy.
Remove the lead and add the chopped coriander leaves and cook the spices till oil oozes out.
Peal the boiled potatoes and break it into uneven pieces don't mash it up.
Add the broken potatoes and boiled peas to the masala and mix well.
Add a cup of water to the kadhai and bring to the curry to a boil.
Lower the flame and cook the curry for 5-6 mins or till the desire consistency is achieved.
Add the roasted spices powder, that we made earlier, mix well and let the curry cook for 2 more mins.
Turn of the heat and enjoy ghuguni with rooti, paratha, upma, doasa, vada, bhaji .......... what ever you wish!!!!

Soon I would be posting the recipe for the populat street food in Cuttack : Dahi vada aloo dum. Where we would be using ghuguni
Till then happy blogging


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