Dairy-Free Ghugni

Discover the rich, comforting flavors of Dairy-Free Ghugni, a classic Indian dish made with tender dried yellow peas simmered in a fragrant blend of aromatic spices. This wholesome recipe swaps out dairy to create a plant-based version of the traditional favorite without compromising on taste. A medley of earthy cumin, zesty coriander, and warm garam masala infuses the soft peas, while fresh ginger, garlic, and tomatoes add depth and complexity to the dish. With its hearty texture and vibrant seasoning, this dairy-free recipe is perfect as a standalone meal or paired with rice or bread for an authentic, satisfying experience. Easy to prepare and naturally vegan, it's an ideal choice for anyone seeking a flavor-packed, protein-rich dish that fits a dairy-free lifestyle.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 250 grams Dried yellow peas
• 2 tablespoons Oil
• 1 large, finely chopped Onion
• 1 large, chopped Tomato
• 1 inch, grated Ginger
• 3 finely chopped Garlic cloves
• 1 finely chopped Green chili
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 teaspoon, or to taste Salt
• 750 milliliters, +more if needed Water
• 1 tablespoon Lemon juice
• 2 tablespoons, chopped Fresh coriander leaves

Directions

Step 1

Rinse the dried yellow peas thoroughly under running water. Soak them in enough water for at least 8 hours or overnight.

Step 2

Drain and rinse the soaked peas. Set aside.

Step 3

Heat oil in a large pan over medium heat. Add the chopped onions and sauté until they turn golden brown.

Step 4

Add the grated ginger, chopped garlic, and green chili. Sauté for another minute until fragrant.

Step 5

Stir in the chopped tomatoes and cook until they soften and oil starts to separate from the mixture.

Step 6

Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for 2-3 minutes until the spices are aromatic.

Step 7

Add the soaked and drained yellow peas to the pan. Stir well to coat them with the spice mixture.

Step 8

Pour in 750 milliliters of water and bring the mixture to a boil.

Step 9

Once boiling, reduce the heat to low, cover, and simmer for 45-50 minutes or until the peas are tender, stirring occasionally.

Step 10

If needed, add more water to maintain a gravy consistency while cooking.

Step 11

Once the peas are cooked, stir in the garam masala and lemon juice. Mix well.

Step 12

Garnish with fresh chopped coriander leaves and serve the dairy-free ghugni hot, alongside rice or bread.

Nutrition Facts

Serving size	(829.6g)

Amount per serving	% Daily Value*
Calories	1324.5

Total Fat 33.2g	0%
Saturated Fat 2.6g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 4161.0mg	0%
Total Carbohydrate 200.5g	0%
Dietary Fiber 71.8g	0%
Total Sugars 46.7g
Protein 70.7g	0%

Vitamin D 0IU	0%
Calcium 294.0mg	0%
Iron 17.0mg	0%
Potassium 3448.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.6%

Protein: 20.4%

Carbs: 58.0%