White peas need a good eight-hour soak, overnight is best, so they cook soft but don't turn to mush in the gravy. You serve it with muri because the crunchy puffed rice soaks up that spicy, tangy gravy beautifully—each bite is a mix of soft and crisp. Me, I learned from my dada that the real trick is a little raw mustard oil in the ghugni, something you won't find in every stall. The sharpness cuts through everything, and that's what makes my customers come back.
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