Ghuguni chaat
A popular northeastern chaat from the states of Bengal and Orissa. A flavourful peas mixture that is eaten as a chaat and can also be had as a side dish.
Ingredients
- 1 cup dry yellow peas
To grind
- 2 cloves garlic
- ½" ginger
- 1 cardamom
- 1 half inch cinnamon stick
- 1 medium-sized onion
- 1 medium-sized tomato
Rest of the ingredients
- 1 tablespoon oil
- 1 bay leaf
- 1 teaspoon cumin seeds
- 2 green chillies, slit lengthwise (Indian or thai variety)
- ¼ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder
- Salt to taste
- Few coriander leaves for garnish
To serve the chaat
- Finely chopped onions
- Date-tamarind chutney
- Green chutney ( a mix of coriander, mint and green chilli)
- Coriander leaves
- Chaat masala
Instructions
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Soak the peas overnight, minimum of 8 hours. Pressure cook them (about 2-3 whistles) or cook them in a pan with enough water until the peas are tender.
Grind everything mentioned under to grind to a smooth paste. Keep aside.
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Heat oil in a kadai or a pan. Once the oil is hot, add the bay leaf and cumin seeds.
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Once the cumin seeds splutter, add the green chillies and the ground paste. Keep stirring and fry them for a couple of minutes. Then add the turmeric powder, cumin powder, coriander powder and chilli powder.
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Mix them well and fry them for about 10 minutes or so, until the moisture content is completely evaporated from the paste and it thickens.
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Now, add the cooked peas and 1 cup of water. Mix well. Add salt. Let it come to a boil. Turn off the flame. Garnish with coriander leaves.
Serving the Chaat
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While serving: Add ghuguni in a bowl. Top it with finely chopped onions and coriander leaves, a little bit of date-tamarind chutney, the green chutney and some chaat masala on top. You can also squeeze a bit of lime.
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The toppings of the chaat can be added as per your taste preference
Recipe Notes
The peas mixture thickens on cooling. Add little more water before serving.