Ragada curry

White peas - 2 cups - soaked over night
Potatoes - 1 Large  chop into bite piecesOnion - 1 M chopped
Tomato - 1 M
Green chili - 2
Ginger garlic paste - 1 tsp
Red chili powder - 1/2 tsp
Turmeric - 1/2 tsp
Coriander powder - 1.5 tsp
Cumin powder - 1/2 tsp
hing - 1/4 tsp
Amchur powder - 1/2 tsp
Pani puri masala - 1/2 tsp - 1 tsp
Amateur - 1/4 tsp
Garam Masala - 1/4 tsp
Butter - 2 tbsp
Oil - 4 tsp

Garnishing
Onion - 1 M chopped v small
Green chutney
Dates chutney
Lemon juice

Preparation :
Boil white peas with potatoes, turmeric salt and baking soda for 1 whistle n simmer for 20 mins on low flame.

Method :

1. Heat oil in a wok and add onion and fry till light brown
2. Now add hing, green chili n ginger garlic paste n mix well
3. Now add tomato, chili powder, turmeric, cumin powder, coriander powder, and salt and cook till oil oozes out
4. Now add boiled white peas and potatoes and little water n cook for 5 mins
5. Now add amchur powder, pan puri masala, garam masala powder, and 1/2 cup water and cook with lid closed for 10 min on slow flame.
6. Now garnish with coriander leaves.

Garnish the plate with aloo patties, raged curry, onion, green chutney, dates chutney, and lemon juice.