During my childhood days street food hawkers carrying hot and spicy ghughni in a big brass pateela were a common sight outside schools, on the road sides, near cinemas halls or just by the roadside.
Ghughni is made with dried yellow peas/dried green peas. Peas are soaked, boiled, tempered , cooked with tomatoes and spices and then garnished with radish, tomatoes and green chilies. A spoonful of hot green chutney and little bit of tamarind chutney is added to make it more tangy and spicy.
It can be served as a chaat, snack or can be enjoyed with hot kulchas, parathas or pooris. Ghughni is also used as a stuffing for pani puri, instead of the usual boiled potato and chickpeas, in eastern Uttar Pradesh.
The consistency of ghughni depends on your personal choice – some prefer it very thick, some make it with a little bit of gravy the way I made it, but it tastes great either way!
Prep time – 15 minutes
Cooking time – 20 minutes
Difficulty level – easy
Spice level – medium hot
Cuisine – Indian
Type – Side dish/Chaat
- Dried Yellow peas /matra – 1 cup
- Tomatoes/tamatar, chopped – 1 (125 gms)
- Boiled potato/aloo – 1(optional)
- Green chilies/ hari mirch, chopped -1 tsp
- Ginger/adrak, grated -1 tsp
- Turmeric powder/haldi – 3/4 tsp
- Chili powder/lal mirch – 1tsp
- Garam masala – 1/2 tsp
- Tamarind pulp/imli – 4 tsp
- Salt/namak – to taste
- Black salt /kala namak- 1/4 tsp
- Sugar/chini – 1/2 tsp
- Cooking oil/tel – 2.5 tbsp
- Cumin seeds/jeera -1 tsp
- Bay leaves/tej patta – 2
- Cinnamon/daalchini – 1/3 inch
- Radish/Mooli, grated – 1/2 cup
- Tomatoes/tamatar, chopped – 3/4 cup
- Green chilies/hari mirch, chopped – 2 tsp
- Fresh coriander/dhaniya chopped – 2 tbsp
- Lemon juice/nimbu ras – 2 tsp
- Mint chutney /pudina chutney- 4 tsp
- Tamarind chutney/imli chutney – 3 tsp
- Roasted cumin powder /bhuna jeera- 1tsp
- Chili powder/lal mirch – 1tsp
- Wash the peas and soak them in enough water for 6-8 hours .
- Then take the soaked peas along with 2 cups of water and pressure cook till they become soft but not mushy (approx for 3-4 whistles,but depends on the quality of peas).
- Heat oil in a pan and add cubed potatoes and shallow fry till they become crisp and red. Drain and keep aside.
- In the same pan add cumin seeds, bay leaves and cinnamon.
- When the cumin turns golden, add the chopped tomatoes, green chilies and ginger.
- Saute till the tomatoes become soft, then add the chili powder, turmeric, salt and black salt and saute for a minute.
- Now add the boiled peas along with the water and tamarind pulp (can add some more water if needed).
- Cover and simmer for 5-6 minutes till done.
- Now add the garam masala and mix well .
How to serve-
- Take around 3/4 to 1 cup of ghughni in a serving bowl.
- Add some green chutney and tamarind chutney and mix.
- Add boiled and fried potatoes (I have not added them).
- Now garnish with chopped tomatoes, green chilies, radish and fresh coriander.
- Sprinkle lemon juice, roasted cumin powder, black salt and chili powder.
- Serve immediately.
- Boil soaked peas with salt and turmeric till done. Let it cool down a bit.
- Take the boiled peas in a bowl and add all the garnishing ingredients(listed in to garnish) and serve.