East Indian
Ghugni (Dried Yellow Peas Curry)
Ghugni (Dried Yellow Peas Curry) is East Indian home cooking, eaten at breakfast and dinner. On the plate it is the protein alongside and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1.5 cups dried yellow peas, soaked overnight
- 3 tbsp mustard oil
- 1 onion
- 2 tomato
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric
- 1 tsp cumin seeds
- 1/2 tsp red chili powder
- 1 bay leaf
- 1 potato, diced
- 1 tbsp tamarind pulp
- 1 tsp salt
- 3 cups water
- 2 tbsp chopped cilantro
How to cook it
- Drain the soaked yellow peas and pressure cook them with the turmeric, salt, and enough water until soft, about 4 whistles.
- Heat the mustard oil in a pan and temper with the bay leaf and cumin seeds.
- Add the onion and fry until golden, then stir in the ginger-garlic paste for a minute.
- Add the potato and tomatoes with the chili powder and cook until the tomatoes break down and the oil separates.
- Tip in the cooked peas along with their cooking liquid and simmer for 10 minutes until the gravy thickens slightly and coats the peas.
- Stir in the tamarind pulp, adjust the salt, and finish with cilantro.
- Serve warm as a breakfast bowl or evening snack, topped with a squeeze of lemon.
Serve it with
A East Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Ghugni (Dried Yellow Peas Curry), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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What it is eaten with
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Ghugni (Dried Yellow Peas Curry) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Medium
- Protein quality
- Partial
- Food groups it covers
- Pulses and Vegetables
- How this was set
- Hand audited
When to cook it
Ghugni (Dried Yellow Peas Curry) takes about 45 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at breakfast and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on yellow pea, onion, and tomato.
From the same kitchens
More cooking from East India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.