Ghugni Chaat

Instructions

1. 1

   Soak and Cook the Peas

   • Rinse the dried yellow peas thoroughly and soak them in 4-5 cups of water for at least 8 hours or overnight.
   • Drain the soaking water. Transfer the peas to a pressure cooker along with the diced potato.
   • Add 3 cups of fresh water, 1 teaspoon of salt, and the turmeric powder. Stir well.
   • Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15-20 minutes until the peas are soft but still hold their shape. Allow the pressure to release naturally.
2. 2

   Prepare the Masala Base

   • While the peas cook, heat the vegetable oil in a kadai or deep pan over medium heat.
   • Add the cumin seeds and bay leaf. Let them sizzle for about 30 seconds until fragrant.
   • Add 1 finely chopped onion and sauté for 5-7 minutes until it turns soft and golden brown.
   • Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
   • Add 1 finely chopped tomato and cook for 4-5 minutes until it becomes soft and mushy.
   • Add the red chili powder, coriander powder, and roasted cumin powder. Sauté the masala for 2-3 minutes, stirring continuously, until the oil begins to separate from the mixture.
3. 3

   Combine and Simmer

   • Once the pressure has released, open the cooker. Carefully pour the entire contents (cooked peas, potatoes, and the cooking liquid) into the pan with the prepared masala.
   • Mix everything gently. Using the back of a ladle, lightly mash some of the peas and potatoes against the side of the pan. This will help thicken the gravy naturally.
   • Add the remaining 0.5 teaspoon of salt (or to taste) and bring the mixture to a simmer.
   • Cover and let it cook on low heat for 7-10 minutes, allowing the flavors to meld together beautifully. The gravy should thicken to your desired consistency.
   • Sprinkle the garam masala over the ghugni, give it a final stir, and turn off the heat.
4. 4

   Assemble and Serve the Chaat

   • Ladle a generous portion of the hot ghugni into individual serving bowls.
   • Top with a spoonful of the remaining chopped onion and tomato.
   • Sprinkle with chopped green chilies to your preference.
   • Drizzle with tamarind chutney.
   • Sprinkle a pinch of chaat masala and a generous amount of sev over the top.
   • Garnish with fresh coriander leaves and serve immediately with a lemon wedge on the side for squeezing.