Bara Ghuguni

1. 1

   Step 1

   • a.Soak Peas and Lentils
   • b.Rinse the dried yellow peas and urad dal separately under cold running water until the water runs clear.
   • c.In a large bowl, soak the yellow peas in 4-5 cups of water for at least 8 hours or overnight.
   • d.In a separate bowl, soak the urad dal in 3 cups of water for 4-6 hours.
   • e.Once soaked, drain the water completely from both the peas and the dal.
2. 2

   Step 2

   • a.Cook the Yellow Peas for Ghuguni
   • b.Transfer the soaked and drained yellow peas to a pressure cooker.
   • c.Add 4 cups of fresh water, 0.5 tsp of turmeric powder, and 1 tsp of salt.
   • d.Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15-20 minutes, until the peas are tender but still hold their shape.
   • e.Turn off the heat and allow the pressure to release naturally before opening the cooker.
3. 3

   Step 3

   • a.Prepare the Ghuguni Masala
   • b.Heat mustard oil in a heavy-bottomed pan (kadai) over medium heat until it's slightly smoking.
   • c.Add the bay leaf and 1 tsp of cumin seeds. Let them crackle for about 30 seconds.
   • d.Add 0.25 tsp of hing, followed by the 2 finely chopped onions. Sauté for 6-8 minutes until the onions are soft and golden brown.
   • e.Add the ginger-garlic paste and 2 slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
   • f.Stir in the 2 finely chopped tomatoes and cook for 5-7 minutes until they turn soft and mushy.
   • g.Add the remaining turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well and cook the masala for 3-4 minutes, until the oil begins to separate from the mixture.
4. 4

   Step 4

   • a.Finish the Ghuguni
   • b.Pour the cooked yellow peas along with their cooking water into the pan with the masala.
   • c.Add the remaining 0.5 tsp of salt and mix everything thoroughly.
   • d.Using the back of your ladle, gently mash some of the peas against the side of the pan to help thicken the gravy.
   • e.Bring the curry to a boil, then reduce the heat to low, cover, and let it simmer for 8-10 minutes for the flavors to meld together.
   • f.Stir in the garam masala, mix well, and turn off the heat. Keep the ghuguni covered while you prepare the baras.
5. 5

   Step 5

   • a.Prepare the Bara Batter
   • b.Place the soaked and drained urad dal into a grinder or blender. Add a minimal amount of cold water (start with 2-3 tbsp) to help it grind.
   • c.Grind to a very smooth, thick, and fluffy batter. Avoid making it runny.
   • d.Transfer the batter to a large mixing bowl. Add the 1-inch finely chopped ginger, 1 finely chopped green chili, 0.5 tsp cumin seeds, 0.25 tsp hing, 2 tbsp rice flour, and 0.75 tsp salt.
   • e.Using your hand or a whisk, beat the batter in a circular motion for 5-7 minutes. This is a crucial step to incorporate air, making the baras light and spongy.
6. 6

   Step 6

   • a.Fry the Baras
   • b.Heat vegetable oil for deep frying in a kadai over medium heat. The oil should be hot but not smoking.
   • c.To test the batter's readiness, drop a small dollop into a bowl of water; if it floats, it's perfectly aerated. To test the oil, drop a tiny bit of batter into it; it should sizzle and rise to the top immediately.
   • d.Wet your palms with water to prevent sticking. Take a lemon-sized portion of the batter, flatten it on your palm, and make a small hole in the center with your thumb.
   • e.Carefully slide the shaped bara into the hot oil. Fry 3-4 baras at a time, avoiding overcrowding the pan.
   • f.Fry for 2-3 minutes per side, flipping occasionally, until they are evenly golden brown and crisp.
   • g.Remove the fried baras with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
7. 7

   Step 7

   • a.Assemble and Serve
   • b.To serve, place 3-4 hot, freshly fried baras in a serving bowl.
   • c.Ladle a generous amount of the hot ghuguni over the baras, making sure they are well-soaked in the curry.
   • d.Garnish with a sprinkle of finely chopped onions, a handful of sev, and fresh coriander leaves.
   • e.Serve immediately with a lemon wedge on the side for an extra burst of flavor.

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