Vegan Ghugni

Dive into the comforting flavors of Vegan Ghugni, a hearty Indian street food favorite reimagined with plant-based goodness! This protein-packed dish features tender dried yellow peas simmered to perfection and infused with a vibrant blend of spices like cumin, turmeric, and garam masala. Sautéed onions, tomatoes, and a hint of green chili create a rich, aromatic base, while a drizzle of fresh lemon juice adds a zesty burst of freshness. Garnished with chopped cilantro, this recipe is perfect served on its own, with crusty bread, or over steamed rice for a wholesome, satisfying meal. Easy to prepare and bursting with authentic flavors, Vegan Ghugni is a must-try for anyone seeking a delicious vegan twist on traditional Indian cuisine.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 200 grams dried yellow peas
• 500 milliliters water
• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1 green chili, finely chopped
• 1 teaspoon ginger-garlic paste
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 0.5 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• 2 tablespoons lemon juice
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Rinse the dried yellow peas thoroughly under cold water. Then, soak them in water overnight or for at least 8 hours.

Step 2

Drain the soaked peas and rinse them again. Set aside.

Step 3

In a large pot, add the peas and 500 milliliters of water. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let it simmer for 20-25 minutes, or until the peas are softened but not mushy.

Step 4

In a separate large skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté until it becomes transparent, approximately 5 minutes.

Step 5

Add the ginger-garlic paste and chopped green chili to the skillet. Sauté for another 2 minutes until the raw smell dissipates.

Step 6

Add chopped tomato and cook until it becomes soft and the oil starts to separate from the tomato mixture, about 5 more minutes.

Step 7

Add the turmeric powder, coriander powder, cumin powder, and red chili powder. Stir well and cook the spices for 1-2 minutes.

Step 8

Add the boiled yellow peas along with any remaining water from the pot to the skillet. Mix thoroughly.

Step 9

Add salt and garam masala. Stir to incorporate all ingredients and simmer for another 10 minutes, allowing the flavors to meld.

Step 10

Remove the ghugni from heat and stir in the lemon juice.

Step 11

Garnish with fresh chopped cilantro before serving.

Step 12

Serve the vegan ghugni hot, on its own or accompanied by bread or rice.

Nutrition Facts

Serving size	(1030.1g)

Amount per serving	% Daily Value*
Calories	1048.0

Total Fat 32.1g	0%
Saturated Fat 23.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2429.1mg	0%
Total Carbohydrate 145.6g	0%
Dietary Fiber 57.3g	0%
Total Sugars 26.0g
Protein 55.1g	0%

Vitamin D 0IU	0%
Calcium 245.9mg	0%
Iron 13.9mg	0%
Potassium 2661.4mg	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: 26.5%

Protein: 20.2%

Carbs: 53.3%