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.