Step-by-Step Instructions

1. 1.Soak and Cook the Peas

   Wash and soak 1 cup of white peas in ample water for a minimum of 8 hours. After soaking, drain the water. In a pressure cooker, add the soaked peas, 2 chopped potatoes, 1/4 tsp turmeric powder, 1 tsp salt, and enough water to cover the ingredients. Pressure cook for 3 whistles on a medium flame.

2. 2.Sauté Aromatics

   In a wide kadai, heat 2 tbsp of oil. Once hot, add 1 tsp of cumin seeds and let them splutter. Then, add 2 finely chopped onions and 3 finely chopped green chillies. Sauté on medium heat until the onions become translucent and light golden brown.

3. 3.Prepare the Masala Base

   Add 1 tsp of ginger-garlic paste and sauté for about a minute until the raw aroma disappears. Next, add 2 finely chopped tomatoes and cook until they turn soft and mushy.

4. 4.Add Spices

   Add 1 tsp salt, 1 tsp chilli powder, 1 tsp coriander powder, and 1 tsp cumin powder to the kadai. Mix everything well and cook for a minute, allowing the spices to release their aroma.

5. 5.Combine and Simmer

   Add the pressure-cooked peas and potato mixture to the masala. Mix thoroughly to combine all the ingredients. Add 1/4 tsp of garam masala powder. Cover the kadai and let the ragda simmer on a low flame for 5 minutes.

6. 6.Finish the Ragda

   After simmering, turn off the flame. Squeeze the juice of half a lemon into the ragda and garnish with freshly chopped coriander leaves. Give it a final mix.

7. 7.Assemble the Chaat

   To serve, ladle the hot ragda into a bowl. Top generously with finely chopped onions, a sprinkle of chaat masala powder, a handful of sev, and finish with more chopped coriander leaves. Serve immediately.