Ingredients:

• 1 – medium sized Onion (chopped)
• 1 – pod Garlic
• 1/2 inch – Ginger
• 1 tbsp – badishap (fennel seeds)
• 2 tsp – Coriander seeds
• 1 tsp – Jeera
• 6-7 – Cloves
• 5-6 – pepper Corns
• 1/2 – bada eliachi
• 1 – green elaichi
• 1 inch – Cinnamon stick
• 3 – Red Chillies
• 1 – tbsp dry Coconut
• 1 cup – dry white peas (soaked for 8 hours)

Method:

1. In a pan, heat oil. Roast onions till brown, keep aside.
2. Roast all dry ingredients, except dry peas till they become brown.
3. Add ginger, garlic and roasted onions to the roasted ingredients and grind to a fine paste.
4. Pressure cook the dry peas till done.
5. Chop one tomato finely.
6. Crush garlic lightly.
7. In a kadai heat oil. Add crushed garlic and curry leaves. Fry till garlic becomes brown. Add ground paste and fry till the oil separates.
8. Add tomatoes and fry. Add boiled peas and salt. Cook till done.
9. Serve it with pav or bread.

Recipe courtesy of Jyoti Pai