Ghugni Chaat

Rinse the soaked Dried yellow peas thoroughly and drain. In a pressure cooker, combine the Dried yellow peas with half of the Salt, 1 gram of Turmeric powder, and 750 grams of Water. Pressure cook for 4-5 whistles or until the peas are tender but still hold their shape.

Heat Mustard oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add Cumin seeds, Bay leaf, Green cardamom, and Cinnamon stick. Allow them to splutter and become fragrant.

Add the finely chopped Onion to the pan and sauté until it turns golden brown.