Name: Ghugni
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 servings
Cuisine: Bengali
Ingredients: 1 cups Yellow Lentils; 1 pieces Potato; 1 pieces Onion; 1 pieces Tomato; 1 tsp Ginger Paste; 1 tsp Garlic Paste; 2 tbsp Grated Coconut; 1 tsp Cumin Powder; 2 tbsp Mustard Oil; 1 tsp Salt; 3 cups Water

Step-by-Step Instructions

Soak yellow dried peas overnight and pressure cook with cubed potato, salt, and water for 5 whistles.

Heat mustard oil in a pan, sauté coconut pieces until golden, and set aside.

Add chopped onion, ginger paste, and garlic paste to oil; sauté until golden.

Add chopped tomato and cumin powder; cook until tomato breaks down.

Stir cooked peas and potatoes into gravy, simmer for 10 minutes, and garnish with fried coconut.

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