DRY-PEAS MASALA GRAVY

 Dry peas masala is made just like Chana Masala - using dry peas (white variety).

Ingredients

1. Dry peas (white variety) – 250 gms
2. Onion – 2 medium sized – chopped fine
3. Tomatoes – 2 medium sized (cut and blended in a mixer)
4. Tamarind – marble-sized (soaked in a little water and pulp extracted) / Amchur - 1/2 tsp
5. Ginger-garlic paste – 1 tsp
6. Green chilli – 2-3 (chopped)
7. Cumin seeds – 1 tsp
8. Asafetida – ½ tsp
9. Bay leaf – 2
10. Big Cardamom - 1
11. Turmeric powder – ½ tsp
12. Red chilli powder – 1 tsp
13. Coriander powder – 2 tsp
14. Garam masala powder – 2 tsp
15. Salt to taste
16. Oil – 2-3 tbsp
17. Coriander leaves – finely chopped – 2 tbsp

Method

1. Wash white peas well and soak in water overnight.
2. Next day, transfer the peas and water to a pressure cooker. Add sufficient water.
3. Add one cardamom, a bay leaf and 1 tbsp of chopped onion, a pinch of turmeric powder and 2 drops of oil to the peas and pressure cook it for 5 minutes after 1 whistle. When cool, add salt and mix well.
4. Heat 2-3 tbsp oil in a kadhai. Add a bay leaf, cumin seeds and asafetida, followed by chopped onions and fry for 2 -3 minutes.
5. Add ginger-garlic paste and green chillies and stir till onion turns light brown.
6. Add the masalas and fry for 2 minutes.
7. Add blended tomatoes and tamarind pulp and keep stirring till oil separates.
8. Add the cooked peas and more water if required and bring to boil.
9. Let it simmer on low heat for 3 - 5 minutes.
10. Garnish with coriander leaves.
11. Serve hot with a slice of lemon and finely chopped onion and green chillies – it tastes great with puri / chapathi / rice / pulao / bread / pav.
12. Add a tbsp of 'sev' as topping with every bowl of peas masala.

© Copyright 2011. Brinda Balasubramonian.