Dried white or yellow matar (safed matar); not fresh green peas.

What is it served with?

Chura (poha), bread, or as a topping for chaat.

Matar Ghugni

Name: Matar Ghugni
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 cups Dried white peas, soaked; 1.5 cups Onion and tomato; 1 tbsp Ginger-garlic and green chilli; 2 tbsp Turmeric, chilli, cumin, garam masala; 1 tsp Salt; 3 tbsp Anveshan Wood-Pressed Groundnut Oil

Dried white peas simmered into a spiced, tangy ghugni, tempered in Anveshan Wood-Pressed Groundnut Oil.

Time breakdown

Prep Time10 min

Cook Time25 min

Total Time35 min

Ingredients

Dried white peas, soaked
Onion and tomato
Ginger-garlic and green chilli
Turmeric, chilli, cumin, garam masala
Salt
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Matar Ghugni

1
Soak the dried peas overnight and pressure-cook with salt until soft.
2
Heat the Anveshan Groundnut Oil and sauté cumin, onion, ginger-garlic and tomato with the spices.
3
Add the cooked peas and mash a few for body; simmer until thick.

Tips for the Best Matar Ghugni

✓Soak the dried peas overnight so they cook soft.
✓Mash a spoonful of peas to thicken the ghugni naturally.

Frequently Asked Questions

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