Anda Ghuguni Chat

1. 1

   Step 1

   • a.Cook the Peas and Eggs
   • b.Rinse the dried yellow peas and soak them in ample water for at least 8 hours or overnight.
   • c.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.
   • d.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.
   • e.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

   Step 2

   • a.Prepare the Ghuguni Masala
   • b.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.
   • c.Add the ginger-garlic paste and slit green chilies. Cook for about 1 minute until the raw aroma disappears.
   • d.Add the finely chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they become soft and mushy.
   • e.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

   Step 3

   • a.Simmer the Ghuguni Curry
   • b.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.
   • c.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.
   • d.If the ghuguni becomes too thick, add a splash of hot water to reach your desired consistency.
   • e.Turn off the heat and stir in the garam masala.
4. 4

   Step 4

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

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