Ghugni

Wash and soak yellow peas for 7-8 hrs or overnight.

In a pressure cooker, add the soaked peas, enough water to cover them, and 1 tsp of salt. Cook on medium heat for 3-4 whistles. Turn off the heat and allow the steam to release naturally.

Heat 2 tbsp of oil in a pan over medium heat. Add a pinch of salt and the cut potatoes. Fry them until they turn golden brown and are fully cooked. Remove the potatoes with a slotted spoon and set them aside.

If needed, add another tbsp of oil to the same pan. Add cumin seeds and let them splutter.

Add the chopped onions and green chillies to the pan. Sauté until the onions turn golden brown.

Add the ginger-garlic paste and sauté until the raw smell disappears.

Add the chopped tomatoes and cook until they turn soft and mushy.

Mix in the turmeric powder, cumin powder, coriander powder, red chilli powder, and salt. Cook for a minute to blend the spices.

Add the cooked peas and fried potatoes to the pan, and mix everything together. Pour in a cup of water (as needed for your desired consistency). Stir and bring it to a boil. Simmer and cook until the gravy thickens slightly. Mash a few peas with the back of a spoon to thicken the gravy.

Add lemon juice, chat masala and adjust the seasoning according to your taste.

Serve the Ghugni hot topped with finely chopped onions, green chillies and coriander leaves. Drizzle some tamarind chutney, mint chutney, and sev on top of the peas.