• 2/3 cup – dry peas (soaked for 6 hours in water)
• 1 stalk – Curry leaves
• 1 tsp – coriander leaves, finely chopped
• 1 tsp – Red Chilli powder
• 3/4 tsp – Dhania (coriander seeds) powder
• 3/4 tsp – Amchoor powder or juice of 1/2 Lemon
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Wheat flour
• 1/2 tsp each – Mustard Seeds and Cumin seeds
• 3 pinches – Asafoetida
• salt to taste
• 1 tbsp – oil
- Add plenty of water and pressure-cook the peas until very tender to touch (approximately 4 whistles).
- Drain and wash in running water. Drain again and keep aside.
- Mix all the dry masalas and salt in 1/2 cup of water.
- Heat oil in a heavy saucepan.
- Add the mustard and cumin seeds, curry leaves and asafoetida. Allow to splutter.
- Combine the masala mixture, cooked peas and 1/4 cup of water and mix well. Bring to boil, reduce the heat and simmer for 3-4 minutes.
- When almost all the water has evaporated, sprinkle flour, mix well and remove from the fire.
- Cover and keep aside for 2-3 minutes.
- Pour into a serving dish. Garnish with chopped coriander. Serve hot with rice or chapathi.
Recipe courtesy of Saroj Kering