You should soak white peas overnight, around 8 hours, so they cook soft and soak up the spices. It’s served with muri because the crunchy puffed rice cuts through the heavy gravy and makes it a complete snack. But honestly, in Bangalore, my hostel mess never gets the soak right—the peas are always a bit hard, so I’ve started using canned ones for my midnight cravings. My roommate from Kolkata brought me muri from home, and now I can’t imagine eating my quick-fix ghugni without that crunch.
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