INGREDIENTS
- 200 gms dry black peas, soaked overnight
- Oil
- 1 tomato, fire-roasted
- 2 onions, fire-roasted
- ¼ dry coconut, fire-roasted
- 1-inch ginger, fire-roasted
- 5–6 garlic cloves
- 1 tbsp sesame seeds
- 1 tbsp coriander seeds
- ½ tbsp cumin seeds
- Coriander leaves
- Salt
- 1–2 tbsp Shilpa’s Masala Mill Usal-Misal Masala
- ¼ tsp turmeric powder
- Curry leaves
INSTRUCTIONS
- Pressure cook the soaked black peas with salt until softened (about 5–6 whistles).
- Grind together the fire-roasted onions, tomato, ginger, coconut, garlic, coriander seeds, cumin seeds and sesame seeds into a fine paste. Add a little water if required.
- Heat oil in a kadhai.
- Add a little cumin seeds and curry leaves.
- Add the prepared ground paste and fry well.
- Add turmeric powder and Usal-Misal Masala.
- Cook for a few minutes until aromatic.
- Add the boiled black peas. Reserve a small portion, grind it, and add it later to naturally thicken the gravy.
- Cook for a few minutes.
- Add hot water.
- Cover and simmer for 7–10 minutes.
- Add fresh coriander leaves.
- Your Black Peas Misal is ready.
- Top with chopped onions, coriander leaves and sev.
- Serve hot with pav, rice or rotis.
SPICE LEVEL
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