Ghughni , made with yellow matar daal is a staple is bengali households. It can be simply served with bread or roti for breakfast, or made more like a chaat with sev, tamarind and onions.

Bhaja masala recipe:
Roast a teaspoon of zeera, whole dhaniya seeds and a few dried red chilies for a couple of minutes.
Let the mixture cool.
Grind it to a fine powder in a mixer.
Store in an airtight container.
It has a really long shelf life, keep enjoying it in all your chaats and raita.

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