Ghugni/White Peas Curry- Pressure Cooker

Ghugni/ Dried White Vatana/ White Peas Curry is an evening snack/ street food, which is popular in Eastern India, North India wherein dried white peas are cooked with gravy in the traditional Indian style. We had this for our lunch with Dhuska which is a classic combo.

Serves: 3 - 4
Ingredients
1 Cup Dried White Vatana/Peas
3 Baby Potatoes -  diced
1 Large Onion -  finely chopped
2 Medium Tomatoes - finely chopped
1/4 Teaspoon Turmeric powder
2 Teaspoons Cumin powder
2 Teaspoons Level Red Chilly powder
½  Teaspoon Garam masala
3 Cloves Garlic - minced

½" Piece Ginger - minced
3 Tablespoons Oil
Salt to taste

2 Tablespoons chopped Coriander leaves

2 Green Chillies - slit & de seeded
Lemon Slices for garnish
Method 

Wash and soak the dried vatana/peas overnight. Next morning, drain the soaking water and wash it in fresh water. Pour this into a pressure pan add ½ teaspoon Himalayan salt, water above an inch of the vatana. Cover and cook on high flame for one whistle, reduce the flame to low and keep it for 10 -12 minutes. Switch off the flame and let the cooker cool. Open this and check if the vatana is cooked or else keep it for a minute or two more. I cooked it for exactly 12 minutes and they were perfectly done. Remove this into a bowl.

Heat the oil in  the same pressure pan. Add the minced ginger-garlic , fry till it starts to turn brown

add the onions and cook till they turn translucent. Add the diced tomatoes

 cook till they are mushy and oil separates.

Now, add the turmeric powder, cumin powder, red chilly powder, garam masala, mix well.

Add the  potatoes and  fry till the masala coats the potatoes.

 Now add the cooked peas along with the stock, mix lightly. Add little of the coriander leaves and about a quarter to half  cup of water (or  according to the consistency required). Bring this to a rolling boil, cover with the lid  and  take one whistle on high flame, reduce the  flame  and let it cook for 2 -3 minutes. Switch off the flame and let the cooker steam settle down.  

Open the cooker  and check the gravy consistency, if it is too watery then let it simmer open till it   thicken and  oil starts to surface.  Now add the slit green chillies and let is simmer for a minute.  The consistency of the ghugni is neither too thin nor too thick.  Switch off the flame, squeeze  half an lemon juice and mix well.

Garnish with sliced tomatoes, coriander leaves  and lemon  slices.

Enjoy with Dhuska, this is a classic combo.

Ghugni  can be enjoyed as a chaat or as a curry with any  Indian bread too.

Labels :  Chaat, Dried, Gluten free, Main course, North Indian, Peas, Snack, Vatana, Vegan,  Street food, Gluten free, Multicooker Monday  
Multicooker Monday July 2020: Recipes using Small Kitchen Appliances

• Instant Pot Chicken and Rice from Making Miracles
• Crockpot Stuffed Peppers from Veggies First Then Dessert
• Instant Pot Saffron Risotto from Karen's Kitchen Stories
• Ghugni/White Peas Curry- Pressure Cooker from Sneha's Recipe
• Slow Cooker Cottage Ham with Green Beans and Potatoes from Palatable Pastime
• Crockpot Cheesy Potatoes from A Day in the Life on the Farm 

Dhuska - Deep Fried Pancake/Puri

Dhuska is a traditional cuisine very popular in North India, a specialty of Jharkhand and Bihar. No festival is complete without it. 

Dhuska, is a kind of deep fried pancake/puri. This recipe is good for breakfast or as a snack, we had this for our lunch with Ghugni ( Dried White Vatana/ White Peas Curry) with is a classic combo for this.

1 Cup = 200 Ml
Serves 4 - 5
Ingredients
1 Cup Rice - I have used normal cooking rice
½ Cup Chana Dal
¼ Cup Urad Dal.chana
2 Green Chillies
¾ Inch Ginger
2 Tablespoons Chopped Coriander Leaves
1 Teaspoon Cumin Seeds
¼ Teaspoon Asafoetida
½ Teaspoon Turmeric Powder
¾ Teaspoon Himalayan Salt or to taste
¾ Cup Water - for grinding/making the batter
Method

Wash and soak each chana dal, 

urad dal and 

rice separately. Soak them in water for 2 -4 hours ( I soaked them for 2 hours).
After soaking for 2 hours drain all the water from it.
Grind each of them separately in a small grinder jar.

Grind the urad dal first with 

add just a tablespoon of water to a fine paste. Remove this into a bowl.

Grind the chana dal along with green chillies and ginger 

 to a fine paste, ( again by adding a tablespoon of water). Remove this too into the same bowl, along the urad dal paste.

Grind the rice in two batches

to a fine paste. 

Pour this into the ground dal bowl ( total quantity of water used to grind and make the batter is ¾ cup). 

Now add cumin seeds, asafoetida, turmeric powder, salt, chopped green coriander.

Mix all the ingredients well. Whisk the batter well, add the remaining water to make a slightly thick batter, Keep aside.

Heat oil in a medium deep frying pan . Do not add too much of oil just enough to cover the dhuska on medium high flame. Add the batter using a round spoon into the hot oil. 

When it puff up, flip and fry it on both side till golden. brown, ( see notes). Drain them out once they are fried and fry rest of the dhuska's.

Dhuska's are ready!! 

Enjoy!!

Serve it with Ghugni ( Dried White Vatana/ White Peas Curry) or any chutney. 

Enjoy, very simple & delicious!!
My Notes
Dhuska batter is never fermented. 

Since you fry them in little oil these take long time to finish frying all the dhuska's , so what I did, is that, 

in a broad frying pan, heat little oil and when they were fried on one side, 

transferred it to this pan let them fry on medium heat till they were cooked and 

golden brown on both sides, see how puff and beautiful they look.
Labels: Fried, Flatbread, Puris, Vegan, Gluten free, North Indian, Jharkhand, Bihar, Snack, Main course, Breakfast