Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Odisha · Breakfast

Ghugni

Traditional 9. Ghugni recipe

🧺 Ingredients

• Yellow split peas (ghugni): 150g (soaked overnight, drained)
• Onion: 60g, minced
• Ginger: 8g, minced
• Green chillies: 2, minced
• Turmeric powder: 1g (? tsp)
• Salt: 2g (� tsp)
• Mustard oil: 12ml (2.5 tsp)
• Mustard seeds: 1.5g (pinch)
• Cumin seeds: 1g (? tsp)
• Water: 300ml

👩‍🍳 How to make Ghugni

1. Pressure cook soaked peas with turmeric and 250ml water (4 whistles, 8 minutes)
2. Let pressure release naturally (5 minutes)
3. Drain excess water, peas should be very soft
4. Heat mustard oil in pan over medium heat (40 seconds)
5. Add mustard seeds, let crackle (15 seconds)
6. Add cumin seeds, stir (10 seconds)
7. Add minced onion, fry until translucent (3�4 minutes)
8. Add minced ginger and green chillies, stir (1 minute, should smell aromatic)
9. Add cooked peas, mix gently
10. Add 50ml water if curry seems too thick
11. Heat through (2�3 minutes)
12. Add salt, stir well
13. Taste and adjust seasoning
14. ---

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