Ingredients:
30 gms – Dried white peas
1 small – Onion
A pinch – Asafoetida
1/4 tsp – Mustard Seeds
1 tsp – Green chutney
1 tsp – Sweet date and tamarind chutney
1/4 tsp- Chaat masala
2-3 Curry leaves
1/4 tsp – Turmeric powder
Salt to taste
1/2 tsp – Oil
1 tbsp finely chopped coriander leaves
Method:
Soak the dried peas overnight.
Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft.
Prepare the tempering by heating the oil, adding mustard seeds, curry leaves, and asafoetida and stirring till the mustard seeds crackle.
Add onions and saute until golden brown.
Add turmeric powder and salt and ragda and mix well. Adding more water if required.
Mix well mashing the peas slightly so that the gravy becomes thicker.
Add chutney, sprinkle chaat masala and serve hot.
