Chugni Dry Peas Masala

Ginger, Cinnamon, Cumin, Cardamom, Clove bud, Veg Curry, Sajan


  • Dried green / white peas 150 g
  • Tomatoes 3 nos - Medium
  • Onions 3 nos - Medium
  • Green Chilli 2 nos
  • Fresh Coriander leaves ¼ bunch
  • Ginger garlic paste 1 tsp
  • ODW Turmeric Drops 2 drops
  • ODW Cumin Drops 2 drops
  • ODW Cinnamon Drops 2 drops
  • ODW Cardamom Drops 2 drops
  • ODW Clove Bud Drops 3 drops
  • Bay Leaf 2 nos
  • Chilli Powder ¾ tsp
  • Kashmiri chilli powder 1 tsp
  • Turmeric powder ½ tsp
  • Coriander Powder 1 tsp
  • Chole Masala 2 tsp
  • Sunflower Oil 3 tbsp
  • Mustard Oil 1½ tbsp
  • Lime 1 nos
  • Salt 2 tsp
  • Water 750 ml


  • Wash and soak the dried peas overnight. Rinse off the soaked water and put in place it in a pressure cooker pan with just enough water just to cover the peas. Add 1 spoon salt, ODW turmeric, cumin, and ginger drops. Pressure cook on a high flame till the 1st whistle then simmer for 5 mins and turn off the flame.
  • Veg prep :
    Tomatoes – Rough chop
    Onions – 2 chopped for the gravy , 1 finely chopped for the garnish
    Coriander leaves – Separate the leaves and stalks. Finely chop the leaves for garnish
    Green Chilli – chop into 3-4 pieces
    Lime – Cut into wedges
  • Strain the cooked peas and save the cooked liquid.
  • Blend a few spoons of the cooked peas with a bit of the water it was cooked in
  • Dice rest of the vegetables and marinate them with chop garlic, onion and Olive oil
  • Grill all the processed vegetables in medium heat and season them with salt & pepper and chill it to 60*cl.


  • In a heavy bottom pan add the sunflower oil and heat over a medium flame
  • When the oil is hot, add the ODW cinnamon, cardamom and clove bud drops. Add the chopped onion and sauté till they are transparent
  • Add the blended tomato paste and continue sauteing
  • Add the turmeric and chilli powder and cook for 2 minutes. Then add the coriander powder and kashmiri chilli powder and continue cooking for 5 mins.
  • Add the mustard oil, blended peas and salt to the gravy. Stir the gravy well
  • Add the chole masala and the cooked peas. Simmer for 10-12 mins.
  • Check salt. Turn off the flame
  • Serve topped with the chopped coriander, raw onions and a squeeze of lime juice
Garnish Finely chopped onions, coriander leaves and lime wedge.
Accompaniments Goes well with Roti / Pulao / Rice / Samosa