Prep Time5 minute
Cook Time25 minute
- Daily Value*
Soak the peas overnight, minimum of 8 hrs. 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.
Heat oil in a kadai or a pan. Once the oil is hot, add the bay leaf and cumin seeds .
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.
Garnish with coriander leaves. 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.