Ghugni -- Pigeon Peas Curry

Ingredients:
Matar (pigeon peas) – 2 cups (soaked overnight)
Potato – 1 large (peeled and diced)
Onion – 1 large (thinly sliced)
Garlic cloves – 4 (minced)
Grated ginger – 1 tbsp
Tomato – 1 small (chopped)
Tamarind paste – 1 tbsp
Red chili powder – 1 ½ tsp
Cumin powder – 2 tsp
Garam masala powder – 1 tsp
Turmeric – 2 tsp
Salt – to taste
Sugar – to taste
Oil –
Water
For garnish:
Chopped green chilies
Lemon wedges
Chopped fresh cilantro

Procedure:
In a pan heat oil and fry the potatoes. Set aside.

In the same pan add the sugar and let it caramelize.

Now add the ginger, garlic, onion and tomatoes and fry. When the masala is cooked halfway add the turmeric, red chili powder, cumin powder and garam masala powder and continue frying until the masala is well cooked.

Now add the soaked peas and fried potatoes and mix well.

Add water, enough to cover the peas, cover with a lid and let it simmer on medium low flame.

When the peas are cooked halfway, add the tamarind paste. Mix well and cook until the peas become soft and tender.

Garnish with chopped green chilies, lemon juice and fresh cilantro.

Serve hot as a side with paratha, roti or as an evening snack.