Matar Chaat

Soak Dried white peas in ample water overnight, for at least 8-10 hours. Drain the soaked Dried white peas and rinse well.

Pressure cook the soaked Dried white peas with a pinch of salt and enough water for 4-5 whistles until tender but not mushy. Separately, boil Potatoes until tender. Once cooled, peel the Potatoes and dice them into small cubes.

Prepare the tamarind chutney: Soak Tamarind pulp in 100g hot water for 15 minutes. Mash and strain to extract thick pulp. In a small saucepan, combine the extracted Tamarind pulp, Jaggery, 2g of the Red chili powder, and 1g of the Black salt. Simmer over medium heat for 5-7 minutes until the Jaggery dissolves and the chutney slightly thickens. Set aside.