Ghugni Chaat

How to Prepare

1. Soak dried yellow peas overnight (or for 8 hours) in water.
2. Drain the soaked peas and pressure cook with 6 cups of water and a pinch of turmeric for 2 whistles or until soft (about 15 minutes).
3. Heat 4 tbsp oil in a large pot over medium heat. Add 2 tsp cumin seeds and let them splutter.
4. Add 4 finely chopped onions and sauté until golden brown (about 5-7 minutes).
5. Add 4 tbsp ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
6. Add 4 chopped tomatoes and cook until they turn mushy (about 5 minutes).
7. Add 4 tsp coriander powder
8. 2 tsp cumin powder
9. 2 tsp red chili powder
10. 1 tsp turmeric powder, and salt to taste. Mix well and cook for 2-3 minutes.
11. Add the cooked yellow peas along with the water they were cooked in. Mix well and simmer for 10-15 minutes, adjusting consistency with additional water if needed.
12. Add 2 tsp garam masala and mix well. Turn off the heat.
13. For assembling chaat, take a serving bowl, add a portion of ghugni, top with chopped onions, tomatoes, green chilies, coriander leaves, a squeeze of lemon juice, a sprinkle of chaat masala, and sev or crushed papdi.
14. Serve hot or at room temperature as a snack or street food dish.