White vatana sundal

2 cups White vatana (Whole yellow peas, the peas look quite similar to garbanzo beans ( chick peas), except that they are smaller in size and white in colour.
2 Onions
3 Tomatoes
2 - 3 Green chilies
1 tsp Ginger-garlic paste
½ tsp Amchur/Dry mango powder
½ tsp Cumin-coriander Powder
½ tsp Garam masala
¼ tsp Red chili powder
Coriander

Soak white vatna over night. Cook in a pressure cooker with salt with a pinch of turmeric till they are soft. Do not overcook; just about right otherwise they become very mushy. Drain and keep aside.

Take 3 tsp of oil in a non-stick pan and make tadka with mustard seeds and jeera. When it starts to sizzle, add very finely chopped onions and chilies. Keep stirring at medium heat till the onions are translucent. Add ginger- garlic paste and fry for a few minutes. Then add cut tomatoes, cook for a few minutes and then add amchur powder, cumin- coriander powder, garam masala, red chili powder and salt.

Mix in cooked vatna, taste for salt and adjust the seasonings. Add some lemon juice and garnish with coriander, serve hot.

This is a very filling dish, a pot dish that can be eaten as is or can be served with roti. The same base can be made like a gravy dish by adding water and can be served over potato patties. This is the famous ragda patties on Mumbai streets!