White Peas Curry

This curry is Ragada recipe that is the part of the famous Ragada Pattis duo. I did not make the pattice, but served it with puris. This versatile curry goes well with chapathi, roti, poori or rice. White peas is a cousin of chick peas or Garbanzo beans but it is softer than its famous cousin. It absorbs the flavors and is versatile, quicker to cook and packed with proteins, this can be any chaat lover's dream food!

It is served as ragda on potato pattice, it can also be served as stuffing in Golgappas and it can be topped with tamarind chutney and be enjoyed with chopped onion, green chillies and ginger toppings. 

Ingredients:

• 1 cup white peas (dry)
• ¾ cup chopped onions
• 2-3 green chillies, 1 whole red chilli
• 2-3 medium tomatoes (ripe) or 3 tbsp. tomato sauce (puree in India)
• 1  tsp garam masala
• ½ tsp turmeric
• 1 tsp red chilli powder 
•  2-3 garlic pods (peeled and grated)
•  1 inch ginger (grated)
• 2 Tbsp tamarind pulp or you can use paste too
• Handful of chopped coriander for garnish
• Salt to taste
• Oil 

Method: 

• Soak the peas overnight or for about 8-10 hours in enough water. Pressure cook the white peas using sufficient water. I added a pinch of baking soda also while boiling. Keep aside.
• Grind the green chillies along with ginger and garlic to a coarse paste (without adding any water).
• Heat a heavy bottom pan (prefer non-stick), add about 1 Tbsp oil. 
• Next add the ginger, garlic, green chilli paste and sauté until it turns light brown.
•  Now add the onions and stir until it turns light brown.
• Add the chopped tomatoes, salt and cook until the raw smell of tomato is gone. Add more oil at this time.
• Add garam masala powder, turmeric, chilli powder, tamarind paste and mix well. Now add the water from the cooked peas and make a gravy.
• Add the peas and continue to cook on simmer and covering with lid. Add more water if required.  Finally garnish with chopped cilantro, onion and close the lid.