Ragda......Boil the soaked peas in 2 1/2 cups water, turmeric powder and a pinch of baking soda for 2-3 whistles.
Heat oil in a pan and saute the onion till light brown. Add the ginger-garlic paste and all the dry spices (except salt) mixed with little water. Fry on low flame till oil separates.
Add the tomato puree and tomato paste. Continue to fry till dry. Add the boiled peas, salt and 3/4 cup water if required.
Cover and simmer till the gravy thickens. Add the coriander leaves and mix well. Keep aside.
For serving, pour a cupful of the prepared ragda in individual bowls.
Then arrange the samosa first.
Top it up with the onion, tomato and chilies.
Followed by the tamarind chutney, green chutney and yoghurt.
Next add all the dry spices, followed by some sev, peanuts, coconut, farsan, lime juice and coriander leaves. Relish as an evening tea-time snack or as and when desired.
