Ghugni Chaat

Soak the white peas in adequate water overnight and pressure cook it the next day (peas should be soft, but not broken/mashed)

Retain the water used to cook the peas

Pound green chillies well to release it's flavour and get rid of it's seeds

Make a slurry combining the dry spices and 2 tablespoons water

Heat the oil in a wok and temper with dry red chilli, cinnamon and cardamom

Add cumin seeds, Bay leaf, crushed green chillies and ginger garlic paste

Sauté for a minute

Add the chopped onions and sauté till they are translucent

Add the tomatoes next, followed by the spicy slurry prepared

Sauté upto 1 minute and cook covered till tomatoes soften

Add the mashed potato and peas

Mix well to combine and add just the required amount of water reserved after boiling the peas(do not more water incase of chaat)

Add salt to taste and this time cook covered till the peas absorb all the flavours

Take off heat as the gravy thickens and serve hot garnished with finely chopped onions, finely green chillies,coriander leaves and a slice of lemon

My tip: if you are cooking to serve with Indian flat breads/rice you may choose to add more of the reserved water and cook to create a thick gravy, by making a purée of chopped onion and tomato