Wash and soak white peas in enough water for 6-8 hrs and then pressure cook it til 3-4 whistles.
In a pan heat oil add mustard seeds and cumin seeds.
When crackles add asafoetida, chopped onion and tomatoes.
Saute till tomatoes turns soft.
Add boiled white peas along with water.
Add salt, turmeric powder, red chilli powder, garam masala powder, Amchur powder and jaggery.
Mix well. Add more water if required to get desired consistency.
Cook for 5-6 minutes.
Ragda is ready.
For pattice, mix all ingredients mentioned in ' for pattice'
Make equal size balls and flatten it and make pattice.
Shallow fry all pattice with oil till golden brown.
For mint coriander chutney:-
Grind mint leaves, coriander leaves, green chillies, salt, cumin seeds, jaggery, lemon juice, roasted peanut powder with enough water.
For date tamarind chutney:-
Boil deseeded dates and tamarind in enough water. Grind it and strain it. Keep on flame, add salt, red chilli powder,roasted cumin seeds powder and jaggery. Cook till jaggery melts.
At the time of serving, pour ragda into plate. Put pattice. Apply both Chutneys, chopped onion and tomatoes, chopped coriander leaves and Sev. Enjoy.
