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finished spiced white peas in a bowl with fresh toppings on top

Spiced White Peas and Potato Snack

I buy this from vendors at train stations whenever I travel and yesterday made it at home instead. White peas, potato, and tomato cooked together and mashed, finished with sour spices, then topped with raw onion, cilantro, and chili.
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Prep Time 10 minutes
Cook Time 25 minutes
Soaking Time 6 hours
Total Time 6 hours 35 minutes
Servings: 2 People
Course: Indian
Cuisine: Indian
Calories: 175
Ingredients Method Notes

Ingredients
  

For the Base
  • 50 g dried white peas soaked for 6 to 7 hours
  • 1 medium potato peeled and quartered
  • 1 small tomato whole
  • 80 g water
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • Salt slightly under half a teaspoon
Finishing Spices
  • A pinch of chaat masala
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp dried mango powder
Fresh Topping
  • 1/2 tomato finely chopped
  • 1/2 small onion finely diced
  • A small handful of fresh cilantro chopped
  • 1 green chili sliced into rounds

Method
 

Soak the Peas:
  1. Soak 50g dried white peas in cold water for 6 to 7 hours before starting. They won't cook through without it.
Cook Everything Together:
  1. Drain the soaked peas and add to the pressure cooker.
  2. Add the quartered potato and drop the whole tomato in as is.
  3. Pour in 80g water, add turmeric, red chili powder, and salt.
  4. Cook on high for 4 to 5 whistles, then let the pressure drop before opening.
Mash:
  1. Use a masher or the back of a large spoon and work through the pot until the potato breaks up and most peas are crushed.
  2. Keep it chunky, the tomato will have melted in on its own by now.
Add the Finishing Spices:
  1. Stir in the chaat masala, cumin powder, coriander powder, and dried mango powder.
  2. Cook on medium heat for 5 more minutes so the spices absorb into the base.
Top and Serve:
  1. Chop the tomato, onion, cilantro, and green chili while the base finishes.
  2. Mix a small portion of the fresh toppings into the warm base, then spoon into a bowl and pile the rest on top.

Notes

  • Soak the peas 6 to 7 hours ahead, I soaked mine in the morning and made it in the evening.
  • Don't mash it smooth, keep it chunky; that's how it's made at stalls.