Anda Ghuguni Chat

Instructions

1. 1

   Cook the Peas and Eggs

   • Rinse the dried yellow peas and soak them in ample water for at least 8 hours or overnight.
   • Drain the soaked peas. In a pressure cooker, combine the peas, 4 cups of fresh water, 0.5 tsp of salt, and 0.25 tsp of turmeric powder.
   • Pressure cook on medium-high heat for 4-5 whistles (or for 12-15 minutes in an electric pressure cooker). The peas should be soft but retain their shape. Allow the pressure to release naturally.
   • While the peas are cooking, place the eggs in a separate saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes to hard-boil them. Once done, peel the eggs and set them aside.
2. 2

   Prepare the Ghuguni Masala

   • Heat oil in a kadai or deep pan over medium heat. Add the large chopped onion and sauté for 5-7 minutes until it turns soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Cook for about 1 minute until the raw aroma disappears.
   • Add the finely chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they become soft and mushy.
   • Stir in the remaining 0.25 tsp turmeric powder, red chili powder, cumin powder, and coriander powder. Sauté the spice mixture for 2-3 minutes until the oil begins to separate from the masala.
3. 3

   Simmer the Ghuguni Curry

   • Pour the cooked peas along with their cooking water into the pan with the masala. Add the remaining 1 tsp of salt and mix everything well.
   • Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes. This allows the peas to absorb the flavors of the masala. Mash a few peas against the side of the pan to thicken the gravy slightly.
   • If the ghuguni becomes too thick, add a splash of hot water to reach your desired consistency.
   • Turn off the heat and stir in the garam masala.
4. 4

   Assemble and Serve the Chaat

   • To serve, ladle a generous amount of the hot ghuguni into individual bowls.
   • Slice each hard-boiled egg in half or into quarters and place it on top of the ghuguni in each bowl.
   • Garnish generously with finely chopped onion for crunch.
   • Drizzle about 1 tbsp of tamarind chutney over each serving.
   • Sprinkle with chaat masala, then top with a handful of crispy sev.
   • Finish with a garnish of fresh chopped coriander leaves and serve immediately with a lemon wedge on the side.