This is an awesome curry which is very easy to make and very healthy at the same time. Its main ingredient is dried peas (yellow/white/green) which is rich with protein. As most of the preparations of Orissa this is cooked with very less oil and spices. Ghugni is equally popular in other eastern states of India Bengal, Bihar and Assam. Ghugni is also served as a snack by itself giving it a more Indian ‘chaat’ flavor by garnishing it with finely chopped onion, coriander leaves and some chaat masala and other spices.
2boiled potatoespeeled and sliced into medium diced
Instructions
Soak some dry peas 4-5 hour.
Take a pressure cooker,add the soaked peas, salt,pressure cook it for 1-2 whistle.
Heat oil in a pan,add hing,then add the mixed paste,saute it little,add coriander+cumin +turmeric+red chili powder,stir it 1-2 min,then add boiled peas, salt,mix it well .
Add diced potatoes and little water and salt and cook for 5-7mts.switch off the flame.
Assembling the chaat:
Take a serving plate,place the matar chaat,sprinkle some black salt, 1 tbsp tamarind chutney, 1 tbsp green chutney,1 tbsp curd,some green chilli ,chopped tomato,some chopped onion,sev,mashed papdi.