Ingredients:

• Vatana (small dry white peas) -2 cups (needs to be soaked for 2-3 hrs)
• Onion – 1, finely chopped
• Tomato -1, finely chopped
• Carrot – 1/2, nicely scraped
• Coriander leaves for the garnishing
• Ginger-garlic paste – 1/2 tsp
• Chilli powder- 1/2 tsp
• Channa masala – 1/2 tsp
• Lemon juice
• Salt to taste
• Oil
• Butter

Method:

1. Soak the vatana for 2-3 hours and pressure cook them for 2 whistles.
2. Make sure they don’t get over cooked.
3. Heat a kadai with a little oil and butter.
4. Add the ginger-garlic paste.
5. Then add the onions and fry until they are tender.
6. Add the cooked vatana after straining the water from it.
7. Add salt and chilli powder.
8. Fry for a little while. Now add the tomatoes.
9. When the tomatoes are half done, add the channa masala and simmer for 5-10 mins.
10. Remove from fire, add the scraped carrots and coriander leaves.
11. Sprinkle a little lemon juice while serving.

Recipe courtesy of Nithya