Roast Jerk Chicken Thighs.

Transfer to the paper towels to drain and season with salt.Repeat with the remaining vada.. Assemble the chaat.

In a sauté pan, melt the butter over medium heat.Split the buns and place them in the pan, interior-side down; fry until light golden brown, about 1 minute.Place one bun, open and interior sides facing up, on each of four plates.

Slather both sides of the bun with 2 to 3 teaspoons green chutney, then spoon about 2 teaspoons coconut chutney on top.Place a vada on the bottom bun and top with fried chiles (if using) and bun top.

Serve with more chutney on the side.. Notes.

Reprinted with permission from.Do you need to soak split peas before making soup?.

Soaking isn't strictly necessary, though it can help you save some cooking time and better achieve the texture you're looking for.Here, Satterfield submerges the dried split peas in water and brings everything to a boil, then turns off the heat and lets them stand for an hour before simmering them in the soup.

The additional soaking time helps them break down more quickly to achieve a smooth, thick soup.. What other ingredients go in split pea soup?.Split peas have a lovely, mild, sweet-earthy taste, but they don't usually hold up an entire dish on their own without some additional flavor.