Ghugni
Ghugni or guguni is a dish made of peas or chickpeas in Nepal, India and Bangladesh. Different variations of the dish use different types of peas or chickpeas, such as black gram, green peas, or white peas. It is usually eaten for breakfast with toasted bread or puri, but can also be served as the main course for lunch or dinner. It can be made either with or without the use of onion and garlic. In Odisha ghugni usually eaten with Idli, Chakuli, Samosa, Medu vada . It is a curry native to the Indian subcontinent. [a] The peas are soaked overnight and then boiled in water. The peas are added to a gravy that includes coconut, ginger paste, garlic paste, cumin, tamarind paste, and cilantro.
Source: Wikipedia
