Growing up in Mumbai, I enjoyed Mumbai chaat from an early age. My mum was a big chaat fan who enjoyed pani puri, sev puri, ragda and more.

Ragda was healthy and easy to make at home. Over the years I have made ragda or yellow pea curry in Oslo. Served with fresh coriander and some potato tikkis it makes atasty and healthy meal.

Ingredients

2 dl dry yellow peas / vatana / gule erter

2 or 3 garlic flakes , peeled & chopped fine

1/2 inch ginger, peeled & chopped fine

2-3 tbsp oil or ghee

2-3 green chillies

2-3 tsp kashmiri chilli powder

1 tsp turmeric / haldi

1/2 tsp hing / asafoetida

1/2 tsp garam masala

To serve

small bunch fresh coriander to serve

fresh lime to serve

Putting it together

Soak the peas for at least 12 hours or overnight. The next day, cook the peas with 3-4 dl water in a pressure cooker. The peas should be soft enough to smash between two fingers.

Fry the garlic,ginger and asafoetida in oil or ghee on medium heat until fragrant. Add the cooked peas, salt, turmeric, garam masala, chilli powder and green chillies and cook on low for 10 – 15 minutes to combine all the tastes.

Add freshly chopped coriander and a squeeze of lime before serving. These are normally served with potato tikkis – small potato kebabs.