Ghugni

900 g motor (whole yellow peas)

75 g mustard oil+ 25 g ghee

5 pc cinnamon, 10 pcs cardamom, 10 pcs cloves, 10 pcs bay leaf, 10 pcs dried red chilli, 2.5 tsp
cumin seeds

250 g potatoes (1.5 cm cubes)

50 g coconut (thinly sliced)

250 g tomatoes (diced)

500 g onions (thinly sliced)

200 g ginger paste, 20 g garlic

7 g green chillies

20 g turmeric powder

3 g kashmiri red chilli powder

3 g cumin powder

15 g coriander powder

100 g salt

100 g sugar

bhaja masala (for garnish)

chopped onions (for garnish)

chopped green chillies (for garnish)

tamarind pulp (for garnish)

Rinse and soak the dal in water overnight (at least 12 hours). Drain, add 800 g water, 10 g salt,
and 20 g onions to the the saucepan. Cover and boil the dal on low heat. The dal should be soft
but remain unbroken. So be sure to keep an eye on it so that it doesn’t disintegrate. Once done,
strain the dal and reserve the water for later.

Cut potatoes into 1.5-cm cubes, onions and coconut into thin slices, and roughly chop the
tomato. Also crush the garlic and green chillies into a paste using a mortar and pestle.
Set a pan on medium heat and add 15 g mustard oil with 5 g ghee. Once hot, add the coconut
slices and fry them until they are golden-brown. Remove them from the oil and set aside. Temper
the oil with dried red chillies, bay leaves, cardamom, cinnamon, cloves, and cumin seeds.

Once the whole spices are crackling, add the onions and fry them until brown. This should take
about 6 minutes. Next add the potatoes and fry for 3 minutes before adding the tomatoes. Cook
the tomatoes until they are soft (about 2 minutes).

Add the garlic-and-green-chilli paste, and ginger paste. Fry these for about 3 minutes. During
this time, make a paste of turmeric powder, coriander powder, cumin powder, kashmiri red chilli
powder, and 100 g water. Add it to the pan.

Fry until the smell of raw spices is gone. This should take about 8 to 10 minutes. If the spices dry
out, add a splash of the dal water that we reserved earlier and continue frying.

Once the spices have started releasing their oils, add the boiled motor dal to the pan. Fold it with
the spices and cook for 2 minutes before add the reserved water.

Add the remaining salt and sugar and turn up the heat. Bubble on high flame for about 6 minutes
until the curry loses its watery consistency. Stir in two slit green chillies and the fried coconut.
Cover and rest for 2 minutes.

Before serving, garnish with bhaja masala, chopped onions, chopped green chillies and tamarind
pulp. Serve piping hot.

BHAJA MASALA: put the pan on flame and make it dry. When the pan gets warm, add the bay
leaf and dry red chilli into the pan and dry roast 1 minute in medium low flame. Stir
frequently.Add rest of the spices: cumin seeds, coriander seeds, fennel seeds, fenugreek seeds
and give a nice mix. Stir them continuously and dry roast for 3-4 minutes in medium low
flame.blend.