Ingredients:

• 3 tbsp – oil
• 1/2 tsp – Poppy Seeds
• 1 onion, chopped + 1 tbsp extra
• 4 tbsp – grated Coconut
• 1/2 tsp – Mustard Seeds
• 1 tsp asafetida
• 1 tsp – ginger-garlic paste
• 2 green chillies, slit
• 200 gms – black peas, soaked and boiled
• 1 tbsp – Jaggery
• Salt to taste
• 1/2 tsp – coriander powder
• 1/2 tsp – cumin powder
• 1 tsp – chilli powder
• 1 tsp – Garam Masala powder
• 1 tbsp – Tamarind pulp
• 50 ml Coconut Milk

Method:

1. Heat 2 tbsp. oil in a pan and fry poppy seeds.
2. When they start to change colour, add 1 tbsp. onion and fry until golden.
3. Add grated coconut and fry well.
4. Blend together to a fine paste, adding enough water.
5. Heat the remaining oil in a large pan and season with mustard seeds.
6. When they start to splutter, add asafoetida, ginger-garlic paste, green chillies and the remaining chopped onion. Saute until the onion changes colour.
7. Add the black peas, coconut paste, jaggery, salt, coriander powder, cumin powder, chilli powder and garam masala powder.
8. Add water and bring to a boil. Add the tamarind pulp and mix well.
9. Add coconut milk and simmer for a few minutes.
10. Serve hot with chapattis or rice.