Instructions

1. Take overnight soaked white peas, potato cubes, water, salt, and turmeric powder in a pressure cooker. Add 2 cups water, pinch of turmeric powder and 1/2 tsp salt.
2. Pressure cook for one whistle over a high flame and simmer for 5 minutes. Remove from flame and allow the pressure to settle on its own.
3. In the meantime in a tava or a pan, dry roast all the ingredients under Bhaja Moshla. Remember to keep the flame Low. Keep stirring and roast for 6-7 mins or until the spices turn brown.
4. Once done, let the spices cool down before grinding them to a fine powder using a grinder jar.
5. Once done, transfer to a bowl and set aside.
6. Heat oil in a pan. Once the oil turns hot, add bay leaf and chopped onion. Saute until onions turn golden in color.
7. Add ginger-garlic paste and saute until raw smell goes. Add turmeric powder, red chili powder, and a dash of water. Stir to mix.
8. Next add chopped tomatoes and salt. Saute till tomatoes become soft and mushy. Now add coriander powder. Saute to mix.
9. Add cooked peas and potatoes. Mix well. Cover and cook over medium flame for 5 minutes.
10. Add roasted cumin powder, garam masala powder, and chopped coriander. Mix well and remove from flame.
11. Serve piping hot Ghugni garnished with a generous amount of freshly made Bhaja Moshla mix,  chopped onion, coriander, green chillies and a squeeze of lemon juice.