Today, on the third day of Chhath Puja, make special Ghughuni in Bihari style, know the recipe.

Chhath Puja Dish: These days, the period of Chhath Puja is going on in which women keep without eating or drinking anything for four days. There is a rule of offering evening Arghya in the last days of this day starting from Nahay-Khay. That is, as per the rules, when the sun is setting, Arghya is offered while standing in the pond. During this period, there is a very good atmosphere in Bihar and many dishes are prepared during this period. The most special thing in this is Ghugni.

What is the recipe of Ghugni?

Here Ghughni is included in the special dish of Bihar. A dish prepared by cooking soaked white or green peas with spices. After fasting, when the body needs energy. Green peas are easily available in Bihar. This grain is considered a local produce and eating it provides many benefits to the body. Let us know the recipe to make it.

what materials are needed

To make this special kind of dish, these things are required which are as follows..

• 1 cup white peas
• 2 medium sized tomatoes
• 2 green chillies
• finely chopped
• 1 inch ginger
• 1 teaspoon cumin
• 1 bay leaf
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 tsp garam masala
• 1 teaspoon red chili powder
• salt as per taste
• 1 tbsp mustard oil
• fresh coriander leaves for garnish

Prepare with this method

• First of all, wash white peas and soak them overnight. On the second day, add 2 cups of water, a pinch of turmeric and salt in a pressure cooker and whistle. Turn off the flame and keep the peas aside. You can also make it with green peas.
• Put mustard oil in a big pan and heat it. Add cumin and bay leaves in it and let them crackle. Now add grated garlic and green chillies and mix. After frying for a few seconds, add tomatoes, turmeric, coriander powder, red chilli powder and salt.
• Cook the mixture until tomatoes become soft and oil starts separating. Add cooked peas to it and fry for 2-3 minutes. Then add remaining water.
• Let it boil for 10-15 minutes, so that all the flavors mix together. If the mixture becomes too thick, you can add some water.
• Finally add garam masala and mix. Add finely chopped green coriander on top. Place kasar laddus in the plate along with puri, ghugni and sweets and enjoy.