Ghugni

Rinse the soaked Dried yellow peas thoroughly and pressure cook them with enough water and a pinch of Salt until tender but still holding their shape, about 3-4 whistles. Drain any excess water and set aside.

Heat Mustard oil in a heavy-bottomed pan or kadai over medium heat until it just begins to smoke. Reduce heat.

Add Cumin seeds and Asafoetida to the hot oil. Allow the Cumin seeds to splutter and turn fragrant.