Ghugni, the evening staple

Ingredients

• Dried white peas, soaked overnight250 g
• Onion, sliced2
• Ginger paste1 tbsp
• Tomato, chopped2
• Cumin seeds1 tsp
• Turmeric1/2 tsp
• Cumin-coriander powder2 tsp
• Mustard oil3 tbsp
• Lemon and raw onionto finish

Method

1. 1

   Boil the soaked peas with turmeric and salt until soft but still whole — around 20 minutes in a pressure cooker, three whistles.

2. 2

   Heat mustard oil until it smokes faintly, then take it off the heat for a moment. Raw mustard oil is bitter; smoking it first is not optional.

3. 3

   Temper cumin, add onion and cook until properly brown, not just translucent. This is where the colour of the final dish comes from.

4. 4

   Add ginger, tomato and the powders. Cook until the oil separates at the edges.

5. 5

   Add the peas with some of their water and simmer 10 minutes until the gravy thickens and clings.

6. 6

   Finish with lemon, raw onion and coriander off the heat.