INGREDIENTS
- 1 cup white peas, soaked overnight or for a few hours
- Oil
- ½ cup fresh coconut, sliced or grated
- 1 tsp coriander seeds
- A little coriander leaves
- ¼ tsp mustard seeds
- ¼ tsp cumin seeds
- A few curry leaves
- 5–6 garlic cloves, roughly crushed with skin
- 1 large onion, chopped
- Salt to taste
- A pinch of hing (asafoetida)
- 1 tsp ginger-garlic paste
- 1 tsp Shilpa’s Masala Mill Goda Masala
- 1–2 tbsp Shilpa’s Masala Mill Everyday Masala
- ¼ tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- 1–2 tomatoes, chopped
- 1 tsp lemon juice
- Chopped coriander leaves for garnish
INSTRUCTIONS
- Heat 1 tbsp oil in a pan.
- Roast the fresh coconut for 4–5 minutes.
- Add the coriander seeds and roast for another 2–3 minutes.
- Allow the mixture to cool.
- Add a little coriander leaves and grind into a smooth paste.
- Keep the coconut paste aside.
- Heat some more oil in the same pressure cooker.
- Add mustard seeds, cumin seeds, curry leaves, hing, crushed garlic and onions.
- Sauté for a few minutes.
- Add the ginger-garlic paste.
- Add Everyday Masala, Goda Masala, turmeric, coriander powder, cumin powder and salt.
- Add the ground coconut paste and chopped tomatoes.
- Cook until the oil starts separating.
- Add the soaked white peas and fry for 1–2 minutes.
- Add hot water and bring the mixture to a boil.
- Add the lemon juice.
- Pressure cook for 3–4 whistles or until the white peas are fully cooked.
- Garnish with chopped coriander leaves.
- Serve hot with rice, bhakri or chapati.
SPICE LEVEL: 🌶🌶
