Famous Biri Bara and Ghuguni in Dhenkanal

Ingredients for Bara:

• 2 cups Biri Dali(urad dal) 
• 2 medium sized onion chopped 
• 2 tsp. chopped coriander leaves 
• 6 green chilies, chopped finely 
• A pinch of baking soda 
• Oil for deep frying 

Ingredients for Ghuguni:

• Dried Peas 1 cup 
• 2 medium sized Potato(Optional) 
• 1 medium sizd tomato 
• Salt, turmeric as required 
• 1 spoon of zeera powder, i spoon dhaniya powder 
• 3 Spoon oil, coriander leaves copped

Grind to a paste 

• 1 Medium sized onion, 
• 3 cloves garlic, 
• 1 inch ginger 
• 1 green cardamom, 
• 1 small piece cinnamon, 
• 3 cloves 

Method 
Bara: 

• Soak the Biri Dali in water for 4-5 hours. 
• Drain it and grind it in a grinder using very little water to get a smooth dough. Mix the chopped coriander leaves, chopped onion, green chillis, salt and baking soda. 
• Heat oil in a kadhai. 
• Take some oil in palm, take small balls of dough in hand, flatten it little bit and with a small hole in the center. 
• Fry it in oil till golden brown. 

Ghuguni:

• Soak the dry yellow peas in water for 6-7 hours. 
• Boil and cube the potatoes into 2 cm cubes. 
• Heat 3 spoon of oil in a frying pan, add 1 some cumin seeds, when they splutter add some chopped green chillis and then the ground paste. 
• Fry till the oil separates from the frying pan. 
• Add turmeric, chopped tomato, zeera pawder dhaniya powder. 
• Cook for few more minutes till tomatoes are done. 
• Then add the boiled peas and potatoes and little water. 
• Cover and simmer for 3-4 mins more. 
• Finally sprinkle some chopped coriander leaves.