Raga Chana (Sauteed Yellow Peas) Recipe

Cooking Directions

• STEP 1.Soak the yellow peas in water overnight or for at least 4-5 hours.
• STEP 2.Pressure cook the soaked peas with water, salt, and turmeric powder until tender.
• STEP 3.Heat oil in a pan and add cumin seeds, onions, and green chilies. Sauté until the onions are golden brown.
• STEP 4.Add tomatoes, ginger-garlic paste, red chili powder, coriander powder, and garam masala. Cook until the tomatoes are soft.
• STEP 5.Add the cooked peas and mix well. Cook for a few minutes until the flavors are well combined.
• STEP 6.Serve the Raga Chana hot with roti or rice.

Cooking Tips

• Make sure to soak the yellow peas for enough time to ensure they cook evenly.
• You can add a pinch of asafoetida (hing) for additional flavor.
• Garnish the Raga Chana with fresh coriander leaves before serving.

Storage and Serving

• Leftover Raga Chana can be stored in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the Raga Chana hot with a side of yogurt or pickle.