Wash the dried yellow peas and soak them in water for 4-5 hours.
Then pressure cook the peas with salt and water up-to 2-3 who takes in low flame.
Heat a Kadai and put oil in it.
Then add asafoetida, cumin seeds in it.
When the cumin seeds splutter add ginger garlic chilli paste in it.
Stir it and after few seconds add chopped onion in it.
When the onion become transluscent then add the tomato puree in it. Stir it well.
Then add turmeric powder, chilli powder in it and mix it well.
When the masala leaves oil then add the mashed potatoes and boiled peas in it and stir it well.
Again cook it for 5-7 minutes and then switch off the flame. Now your Ghuguni is ready.
Now prepare the roasted masala powder. Just dry roast the cumin seeds, coriander seeds and dry read chilli and then grind it to a coarse powder in a mortar. Then add black salt in it. Mix it well. Now your roasted masala is ready.
For serving put some Ghugni in a plate. Top it with some tamarind chutney, curd , chopped onion, coriander leaves, Sev and the toasted masala powder. Now your Ghuguni chaat is ready. Serve hot.
