Ghugni Chaat

Ingredients

• 1 cup Dried white peas (Also known as safed vatana)
• 1 teaspoon Ginger garlic paste
• 0.5 teaspoon Cumin seeds (Also known as jeera)
• 0.5 teaspoon Turmeric (Also known as haldi)
• 2 count Cloves
• 1 count Bay leaves
• 1 count Potato
• 1 count Tomatoes
• 1 count Onions
• 2 count Green chillies (Adjust according to taste)
• 1 teaspoon Garam masala
• 1 teaspoon Chaat masala
• 1 teaspoon Amchoor (dried mango powder)
• 1 tablespoon Tamarind chutney
• 1 tablespoon Curd (Also known as plain yogurt)
• 1 tablespoon Cilantro chutney
• 2 cups Water (For cooking the peas)
• 1 teaspoon Salt (Adjust to taste)

Instructions

1. 1Soak the dried white peas in water for 6-8 hours or overnight. Drain the water and transfer the peas to a pressure cooker.
2. 2Add the potato, cumin seeds, bay leaf, cloves, turmeric, ginger garlic paste, water, and salt to the pressure cooker with the peas. Secure the lid and cook for 4-5 whistles.
3. 3Allow the pressure to release naturally. Open the lid and discard the bay leaves and cloves.
4. 4Saute the mixture on medium flame. Add tomatoes and green chillies, and gently mash the potatoes and peas to thicken the gravy.
5. 5Cook the mixture for 7-8 minutes, then turn off the flame.
6. 6Serve the pea curry on a plate. Sprinkle with chaat masala, tamarind chutney, cilantro chutney, curd, and garnish with onions or cucumber.