Ghugni (ঘুগনি) — Indian Spiced Yellow Peas Curry with Onions

• 300 gDried yellow peas (matar dal, split) (Rinsed well and soaked)
• 1200 mlWater (For simmering (plus extra if needed))
• 1.5 tspTurmeric powder
• 2 leafBay leaf
• 6 gSalt (About 1 tsp fine salt)
• 30 mlMustard oil (About 2 tbsp)
• 1.5 tspCumin seeds
• 2Dried red chili (Whole)
• 220 gOnion (Finely chopped)
• 15 gGinger (Finely grated)
• 12 gGarlic (Minced)
• 2Green chili (Slit lengthwise)
• 180 gTomato (Finely chopped)
• 2 tspCoriander powder
• 1 tspCumin powder
• 1 tspKashmiri red chili powder (For color and mild heat)
• 1 tspGaram masala
• 1 tspRoasted cumin powder (Bhaja jeera)
• 10 gTamarind paste (About 2 tsp)
• 8 gJaggery (About 2 tsp, grated)
• 15 gCilantro (Chopped)
• 15 mlLemon juice (About 1 tbsp)

Instructions

1. 1

   Rinse the dried yellow peas in several changes of water until it runs mostly clear. Soak them in plenty of water for 6 hours, then drain well so the curry cooks evenly and turns creamy.

2. 2

   Add the soaked peas to a pot with 1200 ml water, turmeric, bay leaves, and salt. Bring to a boil, then reduce to a steady simmer and cook 35–45 minutes until the peas are tender and beginning to break down; skim foam if needed.

3. 3

   While the peas simmer, heat mustard oil in a wide pan until it just reaches smoking point, then lower the heat for 30 seconds to tame the sharpness. Add cumin seeds and dried red chilies and let them sizzle for 20–30 seconds until fragrant.

4. 4

   Add the chopped onion and cook 8–10 minutes, stirring often, until deeply golden at the edges. Stir in ginger and garlic and cook for 1 minute so the raw aroma disappears without letting the mixture burn.

5. 5

   Add green chilies and chopped tomato, then cook 4–6 minutes until the tomatoes soften and the oil begins to separate slightly. Sprinkle in coriander powder, cumin powder, and Kashmiri chili powder, and cook 45–60 seconds, stirring constantly to bloom the spices.

6. 6

   Pour the cooked peas (with their cooking liquid) into the masala pan and mix thoroughly. Simmer 10–12 minutes, mashing a ladleful of peas against the side of the pan to naturally thicken the gravy and create a street-style creamy texture.

7. 7

   Stir in tamarind paste and jaggery and simmer 2 minutes to balance tang and sweetness. Turn off the heat and add garam masala and roasted cumin powder, then rest the curry for 5 minutes so the flavors round out.

8. 8

   Finish with lemon juice and chopped cilantro right before serving for a bright, fresh lift. Serve hot, ensuring each bowl gets plenty of onion-rich gravy and tender peas.