Back to 4 servings 200 g dried white peas, soaked overnight or at least 6 hours, drained and rinsed 1 tsp baking soda, for boiling the peas 350 ml water, plus more for boiling 160 g plum tomatoes, roughly chopped 25 g fresh ginger, finely chopped 1 green chili, slit lengthwise, optional 1 tej patta (Indian bay leaf), or regular bay leaf 1 tbsp mustard oil, or olive oil 1 tsp cumin powder 1 tsp coriander powder 0.5 tsp turmeric powder 0.5 tsp red chili powder, Kashmiri for color and mild heat 1 tsp kala namak (black salt) 0.5 cup fresh cilantro, chopped, for garnish 50 g red onion, finely diced, for topping 0.5 cucumber, diced, optional topping 4 brioche or burger buns, toasted, for serving
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1 Step 1: Drain the soaked peas and rinse well. Place them in a pot with plenty of fresh water and the baking soda, bring to a boil, and cook for about 10 minutes, skimming off any scum. Drain and set aside.2 Step 2: Finely chop the ginger, slit the green chili and roughly chop the tomatoes so everything is ready before you start the spices, since the cooking moves quickly.3 Step 3: Heat the mustard oil in a heavy pot over medium heat. Add the tej patta, green chili and ginger and saute for 2 minutes.4 Step 4: Add the cumin and coriander powders and fry for about 1 minute, stirring constantly.5 Step 5: Add the chopped tomatoes and saute for 2 minutes, then stir in the turmeric and red chili powders and cook for 2 more minutes until the tomatoes are soft.6 Step 6: Tip in the boiled peas, 1 1/2 cups water, and the kala namak. Put the lid on and bring to a vigorous boil, then turn the heat down low and let it simmer for 20 minutes, or until the peas are tender.7 Step 7: Crush about half the peas against the side of the pot with the back of a spoon to thicken the gravy, then stir to combine.8 Step 8: Serve hot, garnished with chopped coriander and diced red onion and cucumber if using, with toasted brioche or burger buns on the side.getsaucepan.com/r/9a970078-ce73-5552-bfb0-b78c7a11a509
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