Ghugni with luchi

Ingredients for 4 portions

• 200 gDried yellow peas, soaked overnight
• ≈ 600 mlWater, for the cooker
• 4 mlTurmeric
• to tasteSalt
• 1 tspCumin, seeds, for the bhaja masala
• 1 tspCoriander seeds (sabut dhania)
• 3Dried red chillies
• 2Onions, finely chopped
• 2Green chillies, chopped
• 1Tomato, chopped
• 2Potatoes, peeled, in 1.5 cm cubes
• 1 tspTamarind
• 3 tbspMustard oil
• 1Bay leaf
• 3 mlCumin, seeds, for tempering
• 1 tbspGinger, grated
• 3 mlRed chilli powder
• 1 tspCoriander powder
• 3 mlSugar
• ≈ 300 mlWater, hot
• 2 tbspCoriander leaves, chopped

On the side

• 300 gMaida
• 2 tbspGhee, for the dough
• ≈ 150 mlWater, for the dough
• 5 tbspRefined oil, for deep-frying (what the luchis soak up)

Method

1. Drain the soaked peas and put them in the pressure cooker with the water, a third of the turmeric and a little salt.
2. Pressure-cook on medium for 3 whistles, about 12 minutes, and let the pressure drop by itself. The peas should be soft but still whole.
3. Meanwhile, make the luchi dough: mix the maida with a pinch of salt, rub in the ghee and knead into a soft, smooth dough with the water for the dough. Cover.
4. For the bhaja masala, dry-roast the cumin seeds for the bhaja masala, the coriander seeds and 2 of the dried red chillies in a small pan until a shade darker and fragrant. Let them cool and grind to a powder.
5. Chop the onions, green chillies and tomato, peel and cube the potatoes, and soak the tamarind in 3 tablespoons of hot water.
6. Heat the mustard oil in a kadai until it smokes, then lower the heat. Add the bay leaf, the cumin seeds for tempering and the last dried red chilli, then the potatoes, and fry for 4 minutes until golden at the edges. Add the onions and fry until golden, about 6 minutes.
7. Add the ginger, green chillies, tomato, the rest of the turmeric, the red chilli powder, coriander powder and sugar, and cook until the tomato is soft and the oil separates.
8. Add the peas with their cooking water and the hot water, and mash a few peas against the side of the kadai. Cover and simmer for 15 minutes, until the potatoes are tender and the ghugni is thick.
9. Meanwhile, make the luchis: divide the dough into 20 small balls and roll them into 10 cm rounds. Heat plenty of oil in a kadai and fry them one at a time, pressing gently with a slotted spoon so they puff up, and lift them out while still pale.
10. Squeeze the tamarind in its water and strain the juice into the ghugni. Stir in most of the bhaja masala, check the salt, and sprinkle the rest of the masala and the coriander leaves on top. Serve with the hot luchis.

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