This recipe is high fiber-rich, meatless, and low-sodium meal is delicious with
Bada, Gulgula or as chart. This is one of street food of West Bengal and Orissa
2 cups dried yellow peas
1/4 tsp baking soda
2 tsp ginger paste
2 tsp garlic paste
1 chopped onion
2 chopped tomato
1 tsp turmeric powder
1 tsp red chili powder
1 tbsp coriander powder
1/2 tbsp cumin powder
1/2 teaspoon Garam mashala powder
Juice of 1 lemon
Salt as taste
2 tablespoon oil
Chopped onion 1/2 cup
Chopped tomato 1/2 cup
Chopped green chili 2 teaspoon
Chopped coriander leaves 2 tablespoon
Green chutney 2 tablespoon
Red chutney 2 tablespoon
Chat mashala 1/2 teaspoon
Beshan Bhujia 1/2 cup
Soak the dried yellow peas in water overnight. Next day boil 8-10 cups of water in a big pot.
Add salt, baking soda and the soaked yellow peas. Cook in a presure cooker until the peas are softened
In another pan add oil, when oil bigin hot add chopped onion. Fry onion till golden brown
Then add ginger, garlic paste. Then add turmeric, coriander powder, cumin powder and salt. Sauté until the onions are completely cooked.
Add chopped tomato and cook until everything is well incorporated and the tomato pieces are disintegrating to form a smooth sauce.
Add cooked chickpeas and some water depending on how thick or watery you want the sauce to be. Add the garam masala and let it simmer
On low heat for 10-15 minutes for all the flavors to meld together. Add coriander and lemon juice, stir well. Now switch off gas.
Place chopped onion, tomato, green chili, coriander leave on top of ghuguni. Add chat mashala, red, green chutney on it
Add some beshan bhujia or crashed papdis on top.