Ghugni (Dry peas masala curry)

Ghugni is a very popular street food/snacks in Eastern India.
"Dry peas masala curry (ghugni)" is a wonderful dish and its taste differs with every chef even though they add the same ingredients.
It’s made in many different ways using dried green peas, dried yellow peas, chickpeas (chhole) and fresh peas. 

Whenever I used to go to Bhubaneswar or Kolkata, definitely I used have street food. On the roadsides, in between foot traffic, One cannot miss the sight of Jhalmuri/Puchkas/ Chaats/Noodles/Rolls shop etc. In every single bite you are sure to get tasty kicks.The flavours will be so tempting.
Although Puchkas, Jhalmuri are the most common street food, still one dish will definitely catch your attention is Ghugni chat.

Bright yellow in colour, and fenced around the outside with a row of ripe red tomatoes slices and steam coming from the center.
I don't know why they shape it up like that- all I know is –it is too delicious!
The hot peas masala curry, garnished with coriander leaves, a spoonful of hot green chutney and chopped onions. Squeeze lemon juice into it. Its a killer recipe.

Also the combination of Bara and ghugni is what people in Orissa love to the core.
It can also be served as a main course meal, then it tastes amazing with puri or paratha.
You can make Masala Puri with it or have it with tamarind water.
One curry recipe can be transformed to so many tempting recipes. Wonder recipe. Is n't it?

Lets dive right in to make the Ghugni.

Ingredients:

Dried Peas -1 cup
Whole cumin seeds 1/2 tsp
Green chillies (chopped) 2
Large onion (thinly chopped) 1
Large tomato (diced) 1 
Ginger-garlic paste 1 tbsp
Turmeric powder 1/2 tbsp
Coriander powder 1 tsp
Chili powder 1/2 tsp
Garam masala 1 tsp
Water 1/2 cup
Salt to taste
Oil 2 tbsp

For sourness:

Tamarind paste/Dry mango powder (optional) 1 tsp
Boiled potato cubes 2/3

Garam Masala Ingredients:

Green cardamom pods 2 tbsp of seeds
Black cardamom pods 4
Whole cloves 1 tbsp
Large cinnamon sticks 1
Freshly grated nutmegs
Bay leaves 3 
Black peppercorns 1 tbsp


Method for Garam Masala:

1. Heat a nonstick frying pan over a low to medium heat.
2. Add 1 tsp of whole cloves, 3 or 4 bay leaves, the seeds of 2 green cardamoms and the seeds of 4 black cardamoms, 12 black peppercorns and break up the cinnamon stick into the pan.
3. Stir for about 30 seconds. (This will release the aromas within the spices.)
4. Remove the pan from the heat, and add the grated nutmeg. Since the nutmeg is already ground, it will burn easily if the pan is too hot. Stir slowly and constantly to keep from burning. The nutmeg will begin to brown.
5. Add contents of the pan to a spice grinder. If you don't have a spice grinder, a mortar and pestle or a clean coffee grinder will do, but a spice grinder will give a finer consistency and texture.

Store your freshly made garam masala in an airtight glass container with metal lid and it will keep for 3 to 6 months. 

Method for Ghugni:

1. Soak the dry yellow/white/green peas in water for 6-7 hours.
2. Pressure cook on a medium flame till 3 whistles. Allow it to cool.
3. Heat oil in a large pan.
4. Add whole cumin seeds.
5. When cumin seeds splutters add some chopped green chillies and the chopped onions.
6. Once the Onion turns golden brown, add the ginger-garlic paste.
7. Fry till the oil separates from the frying pan.
8. Add turmeric powder, salt, chili powder, chopped tomato and dhaniya powder.
9. Cook for few more minutes till the tomatoes turn pulpy.
10. Then add the boiled peas and 1/2 cup of water and garam masala.
11. You can add boiled potatoes (i prefer to add boiled potatoes)
12. Cover and cook for 5-10 mins more.
13. Once it is done, remove from the fire and add the tamarind paste and mix thoroughly.