Ghugni Chaat is irresistible (yet healthy!) street food from northern and eastern parts of India.
Usually street food is not the healthiest but ghungi chaat is an exception, it is packed with protein and full of dietary fiber. Traditionally it is garnished with chopped onions, green chilies, cilantro and lemon juice, but you can also top it with some sev and tamarind chutney to make it more chaat like.
1 cup cooked yellow dried peas (soaked overnight)
1 and 1/2 cup water
1 tbsp Mustard oil (Or any other vegetable oil)
2 tsp cumin seeds
1 bay leaf
2 whole red chilies
1/2 cup finely chopped Onions
1/2 cup chopped Tomato
1/4 tsp turmeric powder
1/2 tbsp cumin powder
1/2 tbsp red chili powder
1 tsp garam masala
1/2 inch ginger, julienned
1 clove of garlic, finely chopped
Salt to season
Chopped green chilies
1 tbsp Lemon juice
- Add water and soaked peas to a pressure cooker, pressure cook for 20 minutes. The peas should be cooked through (but still should hold the shape). Do not throw away the liquid in which the peas were boiled we will use it later in the recipe.
- Heat oil in a pan.
- Add bay leaf, dry red chilies and cumin seeds, saute for less than a minute.
- Add chopped garlic, saute for 30 seconds.
- Add ginger, saute for another 30 seconds.
- Add chopped onion and cook until they become translucent.
- Add chopped tomatoes and cook for another 2 minutes.
- Now add turmeric powder, cumin powder, red chili powder, garam masala, salt and cook for another 2 minutes.
- Add cooked peas along with the cooking liquid, mix it well.
- Cover with a lid and cook on low medium heat for 10 minutes till ghugni thickens a little.
- Add more water if required and cook for another 2-3 minutes.
- Garnish with diced onions, chopped cilantro, chopped green chilies and lemon juice.