Banarasi Tamatar Chaat

PREPARATION

1. In a bowl, add 100 grams dried white peas, 500 milliliters water and soak for overnight.
2. Take a pan, add 100 grams sugar, 150 milliliters water and stir continuously until the sugar is fully dissolved.
3. Add 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1 teaspoon red chili and mix it well.
4. Bring it to a boil.
5. Remove it from heat and keep aside.
6. Take a pressure cooker, add 500 milliliters water, soaked dried white peas, 1 teaspoon salt and mix it well.
7. Cover it with lid and cook until you hear 5 - 6 whistles.
8. Open the lid and remove it from heat.
9. Heat 2 tablespoons ghee in a skillet, add 20 grams cashews and roast for 2 - 3 minutes.
10. Add 2 teaspoons ginger, 1 teaspoon green chili, 1/4 teaspoon turmeric and stir well.
11. Add 1 teaspoon red chili, 1 teaspoon paprika, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon black salt, 1 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
12. Then, add 275 grams tomato and mix it well.
13. Cover it with lid and cook for about 5 minutes on medium heat.
14. Open the lid and give it a nice stir.
15. Add 75 grams tamarind chutney and mix it well.
16. Now, add 200 grams boiled mashed potatoes, boiled peas and mix it well.
17. Cook for 5 - 7 minutes on medium heat.
18. Mash the mixture with the help of a food masher.
19. Add 1 teaspoon chaat masala, 1 teaspoon garam masala and mix it well.
20. Add 1 tablespoon lemon juice, 1 tablespoon mint, 1 tablespoon coriander and mix it well.
21. Cook for 5 - 7 minutes on medium heat.
22. Remove it from heat.
23. Add the prepared tamatar chaat in serving bowl.
24. Add some ghee and prepared jeera sugar syrup on it.
25. Garnish with sev, coriander and namak para.
26. Serve.