Ghugni

Dried white or yellow peas soaked overnight, boiled until tender, then cooked with onion, tomato, ginger, green chilli, and spices — a thick, substantial street-food curry sold at tribal haats (weekly markets) in Jharkhand. Eaten dry as a snack with chopped onion and lime, or with a gravy ladled over dhuska or rice. Affordable, protein-rich, and universally eaten across eastern India.