Bhugni Masala

bhugni masala


  • 400g East End Yellow Peas
  • 1 Medium Onion (finely chopped)
  • 50ml Oil
  • Water
  • 2 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1 tsp East End Red Chilli Powder
  • 1 tsp East End Garam Masala Powder
  • ½ tsp East End Turmeric Powder
  • 2 medium Tomatoes (chopped)
  • Salt
  • Coriander Leaves (finely chopped)


  1. Soak the yellow peas in enough water (1 litre), for overnight.
  2. Drain the water and add fresh water (1 litre) to the peas, and bring to a boil until soft.
  3. In a separate pan, fry the onion in the oil, until you have a fine onion paste.
  4. Add some water at regular intervals if necessary.
  5. Add the ginger and garlic paste, and mix well.
  6. Add the chilli powder, masala powder, turmeric and the tomatoes. Cook until the tomatoes are pureed with the onions.
  7. Add the peas together with the water to the onion and tomato gravy. Cook until you achieve a desired consistency of the gravy.
  8. Sprinkle with a pinch of garam masala and garnish with the coriander.