Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Date | 1 date (24g) medjool | 66 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tamarind | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups boiled green peas
- 2 lemon sized balls of tamarind
- 6-7 split green chilies
- Some Jaggery
- 9-10 dates
- 1 bunch coriander leaves
- 3 tbsp coconut, dried & desiccated
- 1-2 tsp chili powder
- 1 tsp mustard seeds
- 3 tsp cumin seeds, roasted & powdered
- 2 tsp coriander seeds, roasted & powdered
- 1-2 tsp chat masala
- Few rice vadas
- 2-3 tbsp grated carrots
- 1 onion, minced
- Cooking oil
- =
Directions
To make the soup:
Boil a glass of water with a small square of jaggery (sugar can be substituted instead of jaggery, but it will not give the same taste).
Add 2 tsp of roasted cumin powder and thick juice of one lemon size ball of tamarind.
Boil, cool and keep aside.
To make the sweet chutney:
De-seed the dates and keep aside.
Blend into a smooth paste the dates, juice of the other lemon size tamarind ball, a little jaggery, 1 tsp roasted cumin powder, the coriander powder and salt to taste.
To make the hot chutney:
Season oil with mustard seeds. Also add green chilies, chopped coriander leaves, red chili powder and the desiccated coconut.
Fry for a while and then blend it into a smooth paste, adding salt to taste.
How to serve the chat:
For each serving of the chat, powder some vadas and add one portion of the boiled peas to it.
Add 3-4 tbsp of the soup, 2-3 tsp of the hot chutney and 4-5 tsp of the sweet chutney.
Mix well Sprinkle some red chili powder and chat masala on top.
Garnish with grated carrot and minced onion.
It should be served immediately or it will become soggy.
Serves: 5-6
Preparation time: 1 hour