Name: RAGGO CHONA - spicy whitepea masala recipe by Sujatha Ratnala at BetterButter
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: White peas - 1 glass; Ginger chopped - 1 inch; Onion cut in length - 1; Green Chilly - 1; Red Chilly - 1; SEASONING:; Mustard, Jeera, Urad dal- 1/2 tsp each and a few Curry leaves; MASALA POWDERS:; Turmeric podwer - pinch,; Oil - 2 sp; Chilly powder 1/2 sp; Garam masala - 1/2 tsp

ABOUT RAGGO CHONA - spicy whitepea masala RECIPE

My mother recalls that in her childhood days, the pulses, vegetables and dishes would be seasonal due to limited storage techniques and hence white pea in monsoon, junumulu in November and Pumpkin dishes in January. The white peas would be diligently dried and stored for the rainy days. Come monsoon, after a hard days work in the slushy fields, the farmers would snack on the spicy white peas roast masala. In a modified and gravy form, a simple and tangy dish that goes well with rotis.

Ingredients Serving: 4

White peas - 1 glass
Ginger chopped - 1 inch
Onion cut in length - 1
Green Chilly - 1
Red Chilly - 1
SEASONING:
Mustard, Jeera, Urad dal- 1/2 tsp each and a few Curry leaves
MASALA POWDERS:
Turmeric podwer - pinch,
Oil - 2 sp
Chilly powder 1/2 sp
Garam masala - 1/2 tsp

Instructions

Soak the white peas for 4 hours or overnight. Wash and Pressure cook it for 4 whistles.
In a cooker pan, heat the oil. Make a seasoning of mustard, jeera, udal dal and curry leaves. Add green chilly, red chilly and ginger. Add onion cut length wise and salt. Saute for 5 minutes.
Add the boiled chana, turmeric powder, chilly powder, garam masala, salt and required water (Around 3 glasses). Cook for 2 whistles on low flame.
After cooling, heat till required consistency.
Serve with rotis.

Similar Recipes