Ghugnis

Ingredients

• black gram (soaked overnight) 1 cup
• 1 big onion - chopped
• 2 tomatoes - chopped
• 1 tsp garlic - finely chopped
• 1 tsp ginger - finely chopped
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp red chili powder
• 1 tsp garam masala powder
• 1 tsp lemon juice
• 2 tbsp sunflower oil
• salt to taste
• 2 green cardamom
• 1 black cardamom
• 1/2 cinnamon stick
• 4-5 black peppercorns
• 2 cloves
• 1 small bay leaf
• 1 tsp cumin seeds
• 1/2 dry red chili

Method

• Heat oil in a wok, add the whole spices, sauté for just one minute, they will become fragrant.
• Add ginger-garlic, sauté till its raw smell goes away. Then add the onions and cook till properly caramelised.
• Now add tomatoes, season them and cook till tomatoes are softer.
• Start adding the dry spice powders, turmeric, coriander, red chili and garam masala powder. Sauté for 2-3 minutes.
• Add the soaked black grams, cover with water. Season it properly. Put a lid on, and simmer till the grams are very soft.
• After it’s cooked. Mash some grams within the curry, this will add on to the taste. Drizzle over the lime juice.
• Serve hot with some steamed rice, hot rotis or papras.