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Home Dish Keema Ghugni

Keema Ghugni

Introduce

Chef :

Bethica Das

Keema Ghugni

#streetfoodofindia - Ghugni or Dried Yellow Peas Curry with or without keema in it is a very common and a popular street food that is very much enjoyed by the locals. It is found all year round in every street corners where it is relished as a breakfast / snack with hot luchi (poori) and some sliced onion and lime wedges as an accompaniment.

Ingredient

1 cup

dried yellow peas, soaked overnight

200 gm

mutton mince, washed and drained

potato cubed

dry red chilies

1 tsp. + 1/2 tsp.

cumin seeds

2-3 tbsp.

mustard oil

bay leaves

1 inch

cinnamon stick

green cardamoms

4-5

cloves

1-2

onions, chopped

1 tsp.

ginger-garlic paste

1 tsp.

tomato paste

1 tsp.

turmeric powder

1 tbsp.

roasted coriander-cumin powder

1 tsp.

garam masala powder

1 tsp.

red chilli powder

to taste

salt

1 tsp.

ghee (clarified butter)

1 tbsp.

coriander leaves, chopped

as needed

lime wedges, chopped onion and green chilies to serve

Cooking instructions

* Step 1

Dry roast the dry red chilies and 1 tsp. cumin seeds for a few seconds. Cool and grind to a powder. Keep aside. Boil the peas in 2 cups water for 3-4 whistles.

* Step 2

Heat oil in a pan and fry the potatoes till light brown. Drain and keep aside. Temper the same oil with bay leaves, cinnamon, cardamoms, cloves and 1/2 tsp. cumin seeds. Allow it to crackle.

* Step 3

Add the mutton mince and fry on a low flame till dry. Add the boiled peas, salt and the fried potatoes. Add more water if required.

* Step 4

Simmer for 5-7 minutes. When done, add ghee, mix well and garnish with coriander leaves and a sprinkle of the roasted spice powder. Serve along with some lime wedges and green chilies.

* Step 5

Add the onion and fry till light brown. Now add the ginger-garlic paste, tomato paste and all the dry spices (except salt), mixed with some water. Saute till oil separates.

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