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Ghugni
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Ingredients
- dried white peas1 cup (soaked overnight)
- Water3 cups (for soaking) + 2.5 cups (for pressure cooking)
- mustard oil2 tablespoons
- Cinnamon1 inch
- Cloves2 cloves
- green cardamom1 pod
- dry kashmiri red chili1 (seeds removed and broken)
- Onions1/3 cup (finely chopped)
- ginger garlic paste1 teaspoon
- Tomatoes1/2 cup (chopped)
- kashmiri chilli powder1 teaspoon
- turmeric powder1/2 teaspoon
- cumin powder1 teaspoon
- coriander powder1 teaspoon
- potatoes1/2 to 2/3 cup (chopped into cubes)
- Sugar1/4 teaspoon
- Saltto taste
- bhaja masala1/4 teaspoon
- coriander leaves1/4 cup (chopped)
- tamarind2 tablespoons (soaked in 1/2 cup hot water)
- lemon1 (medium to large)
- Green chillies2-3 (chopped)
- Onions1/2 cup (finely chopped)
- bhaja masala or chaat masala1-2 teaspoons (as required)
Allergens (inferred from ingredient names): mustard
Nutrition per serving (modelled estimate, not measured): kcal 220, protein 10, fat 7, carbs 34, fiber 9, sugar 3
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: vegrecipesofindia.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed