-
Take a deep bottomed vessel and put 3 cups of white peas in it and add water in it and soak it overnight for 4-5 hours and after then take another vessel and boil the peas.
-
After that add 1 roughly chopped onions in the vessel and boil the onions with peas also and cover it and let it cook for some time.
-
On the other side take a wok and add 2 tablespoons of mustard oil in it and add 1 teaspoons of asafoetida (hing) powder in it, 1 teaspoon of cumin seeds, 1 bay leaves, 2 dry red chilli and mix it well.
-
Add 1 chopped onion in it, 1 chopped tomato in it and mix it well till the vegetables are cooked nicely and then add 1 teaspoon of salt in it, 1 teaspoon of turmeric (haldi) powder, ½ teaspoon of red chilli powder and mix it all well.
-
Cook it for some time till they are all soft and after some time add the boiled white peas and boiled onions in it and cook it as they become soft.
-
After some time cook them at high flame for 5-6 minutes so it becomes more delicious and then add the pea broth in it and let it cook for some time.
-
Check the consistency of the water as there should not be extra water in it and after some time add chopped coriander in it and mix it well switch off the flame and the tasty ghugni is ready.
-
Check the consistency of the water as there should not be extra water in it and after some time add chopped coriander in it and mix it well switch off the flame and the tasty ghugni is ready.
-
After that take it out in a bowl and serve it with by sprinkling some pepper powder, ½ teaspoon of black salt, some chopped onions, chopped green chillies and garnish it with some chopped coriander.
-
Squeeze ½ teaspoon of lime juice in the ghugni and now it is ready to eat. Enjoy the delicacy with the family and serve it hot.
