Chotpoti (Spicy Yellow Pea Street Snack)

Instructions

1. Drain the soaked peas and put them in a large pot with the turmeric, 1/2 teaspoon of the salt and 1.2 liters (5 cups) of water. Bring to a boil, skim off any foam, then cover and simmer for 40 minutes.
2. Add the potato cubes and simmer for 20 minutes more, until both the peas and potato are very soft and the peas are starting to break down.
3. Meanwhile, heat the oil in a pan over medium heat and cook the chopped onion for 6 to 7 minutes until golden. Stir in the ginger, garlic and green chili for 1 minute, then the cumin, coriander, chili powder and garam masala for 30 seconds.
4. Stir the spiced onion mixture into the peas and mash about a third of them against the side of the pot with a spoon. Simmer for 10 minutes, adding hot water if needed, until it is as thick as a chunky soup, then add the remaining salt.
5. Stir the tamarind pulp, sugar and warm water into a smooth sauce, adding more water if it is too thick.
6. Ladle the hot peas into 4 bowls and top with the egg, red onion, green chilies, cilantro and a drizzle of tamarind sauce. Scatter the crushed shells on top, squeeze over some lime and serve at once.

Tips

• Cook the peas until they collapse when pressed, since undercooked peas stay hard and gritty. A pressure cooker does the job in about 25 minutes after soaking.
• If you cannot find dried yellow peas, use white peas, or 500 g (1 lb) of cooked chickpeas simmered for only 20 minutes with the spices. Crushed papad or crisp plain crackers replace the fuchka shells.