Soaking and pressure cooking dry white peas

Cup of Yum
1. Pick and rinse the dry white peas a few times in water.
2. Soak the dried white peas in enough water overnight or for 8 to 9 hours. 
3. Next day you will see the peas doubled in size. Drain all the water. You can even rinse the peas once or twice.
4. In a 3 litre pressure cooker, add the soaked peas along with 2.5 cups water.
5. Pressure cook for 10 to 12 minutes on medium heat. When the pressure falls on its own, then only open the lid and check if the peas are cooked.
6. Sometimes these peas take a longer time to cook. In case they are not cooked, pressure cook further for 7 to 8 minutes adding 1 to 1.5 cups more water. The peas should be cooked till tender, soft and mushy.

Preparing ragda for ragda chaat

1. Take the cooked ragda in a pan. Keep the pan on a low heat.
2. Then add turmeric powder, asafoetida and salt to the ragda. Stir and mix well.
3. Pour ¼ cup water or as required only if needed. Mix again.
4. Simmer the ragda for 4 to 5 minutes on a low heat. 
5. Keep stirring the ragda so that it does not stick to the bottom of the pan.
6. Mix well. Soon the ragda will begin to thicken. The consistency of the ragda should not be very thick nor watery. Switch off the heat. As the ragda cools it will thicken. 

Assembling and making ragda chaat

1. Take about of half a cup of ragda or as needed in serving bowls.
2. Sprinkle a few pinches of roasted cumin powder and chaat masala.
3. Then add some finely chopped onions, green chilies. Sprinkle a bit of black salt or regular salt as required.
4. Drizzle some lemon juice as required. 
5. Garnish with chopped coriander leaves. Then mix well.
6. Top it with as much sev you want along some crushed papdis. You can also chaat masala, cumin powder and some salt for seasoning. 
7. Serve with a side of some lemon wedges and chopped onions with the ragda chaat. Garnish with few coriander leaves. 
8. Serve ragda chaat immediately.