2 cups of dried green peas
1 bunch of coriander(Cilantro)leaves
3 tbsp dried, dessicated coconut
1-2 tsp chilli powder
1 tsp mustard seeds
3 tsp roasted and powdered cumin seeds
2 lemon sized balls of tamarind
6-7 split green chillies
2 tsp roasted and powdered coriander seeds
1 -2 tsp chat masala
Some Rice vada
Some Rice puris
1 minced onion
Pressure cook the peas with a little water till
soft and done.
To make the Pani:
Boil a glass of water with a small square of jaggery
(you can substitute broan sugar if jaggery is not avaliable,
won't provide the same taste though).
Add 2 teaspoons of roasted cumin and the thick juice of
one lemon size ball of tamarind.Boil.Cool
To make the sweet Chutney:
De-seed the dates.
Blend into a smooth paste the dates, juice of the other
lemon size tamarind ball, a little jaggery, 1 tsp
roasted cumin powder, the coriander seeds and salt to taste.
To make the hot Chutney:
Season oil with mustard,add the green chillies,
coriander leaves chopped, red-chilli powder and the coconut.
Fry for a while and then blend it into a smooth paste,
adding salt to taste.
For each serving of the chat,
Powder some vada and puris and add one portion of
the boiled peas to it.
Add 3-4 tbsps of the pani,2-3 tsp of the hot Chutney and
4-5 tsp of the sweet Chutney.
Sprinkle some red-chilli powder and chat masala on top,
garnish with grated carrot and minced onion.
Eat immediately or it will turn soggy.