Monday, September 21, 2009

Chaat - Ragda by Chiara Pereira


3 cups White peas (from Indian stores)
Dhania Jeera
Ginger Garlic
Little chaat masala
Chilli powder


Soak the peas overnight. Transfer to a cooker in the morning. Add enough water in the cooker as it dries out very quickly. Add 1 tsp turmeric, 1 tsp dhania jeera, 1 tbsp ginger garlic, 1 tsp chaat masala, 1 tsp chilli powder. Cook till soft. (note: when you open the cooker, you may just see skins of the peas on top - not to worry, just stir). Add more water if necessary. Add salt as necessary.

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