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Ragda made from soaked and boiled white peas, tempered with mustard seeds and asafoetida, serve it as a stuffing with pani puri.
- Soak the safed vatana overnight or for atleast 6 to 8 hours.
- Drain the safed vatana and add 2 cups of water and pressure cook for 5 to 6 whistles.
- Allow the steam to escape before opening the lid.
- Heat the oil in a kadhai and add the mustard seeds.
- When the seeds crackle, add the asafoetida, turmeric powder, vatana, salt and 1 cup of water and mash the vatana slightly, using the back of a spoon.
- Simmer for 8 to 10 minutes or till it thickens and keep aside.
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