Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• For a thicker, gooier texture, you can mash some of the peas and potatoes slightly with the back of a ladle.

• Adjust the amount of green chillies and chilli powder to suit your spice preference.

• Ensure the peas are soaked for at least 8 hours for them to cook properly and become soft.

• Serve the ragda over crushed samosas to make Samosa Chaat.

• Add sweet tamarind chutney and green coriander-mint chutney for extra layers of flavor.