Thus, the name ''The Street Food King'' is so justified for this dish. No other dish could give you such a wonderful and perfect mix of tastes!
No one, and absolutely no one can make it as tasty as my aunt does. I learnt this recipe from her, and she is one of the best cooks of the family! So basically this is ''death-by-drooling'' recipe. Consider yourself warned!
A superbly delicious curry made from soaked white peas, in which potato patties should be crumbled and put. Garnished with onions, sev and accompanied with mint and date chutneys.
Trust me, its a massive joy ride for your taste buds!
Of course, dont forget to have a nice chilled fizzy drink with it.
Hope you gorge on it as much as we do.
30 Minutes (apart from 6-8 hours required for soaking the Whole White Peas)
Whole White Peas
Red Chilli Powder
1 cup, dried
1 - 2
1, large, chopped
1 tsp, Kashmiri Red Chilli Powder
Wash and soak the peas in water for atleast 6-8 hours. Pressure cook the peas. (approximately 3-4 whistles)
Heat oil, add the cumin seeds, bay leaf and allow to fry for 1-2 minutes.
Add the ginger-garlic pastes and cook for 1-2 minutes. Add the chopped onions and sauté till they are golden brown.
Add the turmeric powder, red chilli powder and garam masala, and stir well.
Add the chopped tomatoes, stir well and cover and cook for 4-5 minutes till they leave oil.
Add the boiled peas and stir well. Adjust the salt and allow to boil for 5-10 minutes.
Garnish with chopped coriander leaves.
Tastes best with Aloo tikki, chopped onion and coriander, Lemon juice, Mint Chutney, Date & Tamarind Chutney and Sev.
While soaking the peas, add 1/2 a tsp of baking soda, helps cook the peas faster.
Add the red chilli powder in the oil right after the ginger-garlic pastes are cooked. This will give the curry a beautiful colour.