Ghugni
Mention iftar and the school-gate vendor, and ghugni alone is enough to make your mouth water. Here is a simple recipe.
- Serves 4
- 50 min
- May 15, 2020
Ingredients
- Dried yellow peas (1 cup)
- Baking soda (1/2 teaspoon)
- Chopped onion (1)
- Dried red chili flakes (1 teaspoon)
- Chotpoti spice mix (1 teaspoon)
- Salt (to taste)
- Chopped cucumber (for serving)
- Chopped cilantro (for serving)
- Chopped scallions (for serving)
Method
- Rinse the peas and soak them overnight with 1/2 teaspoon baking soda. Drain, rinse again, and boil in plenty of water. As they cook, loose skins will float to the top — skim them off with a spoon. When the peas are tender, reduce the liquid until the mixture reaches your preferred thickness.
- In a bowl, combine the cooked peas with salt, chotpoti spice mix, and chopped onion. Serve topped with chopped cucumber, scallions, cilantro, and dried red chili flakes.