White Pea Ghugni with Kulcha

Take a trip down the memory lane with this lip-smackingly delicious Indian matar ghugni recipe. This quick and easy matar ghugni recipe is made with boiled white peas and Indian spices. 

Pair it with a hot kulcha, some freshly chopped onions, coriander and lemon slices and you will feel a burst of flavor and texture in your mouth!

Ingredients 

• 2 cups, white peas soaked overnight, drained and pressure cooked (2 whistles)
• 2 mustard oil or ghee
• 1 large onion
• 5 medium cloves of garlic, crushed 
• ½ inch of ginger, chopped in slits 
• 2 green chillies 
• ½ inch of turmeric, chopped in slits 
• 1 lemon
• Handful of chopped coriander
• Salt, to taste 
• Kulcha, to serve with 

Method

1. Heat oil/ghee in a non-stick pan. Chop onion. Add green chillies, garlic, and onion to the pan and sauté till lightly browned.
2. Add ginger, turmeric powder.
3. Add peas and mix well. Add 1/2 cup water and salt.
4. Cover and cook on medium heat for 15 minutes. Serve hot with kulchas and freshly chopped coriander, lemon, green chillies and onion on the side.