Arre, white peas for ghugni I soak whole night only, eight hours at least, so they cook soft and soak up the tamarind. Muri is given because its crunch is a nice counter to the soft peas, and it soaks the spicy juice also. But myself, I found it a bit too sharp for my taste, maybe because my own joy is simple roasted chana with my chai, sitting on my swing. That balance I understand better.
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