Ingredients:

2/3 cup dry peas (soak 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 and cumin seeds

3 pinches asafoetida

Salt to taste

1 tsbp. oil

Method


1. Add plenty of water and pressure cook peas till very tender to touch. (approx. 4 whistles should suffice).

2. Cool cooker before opening lid.

3. Drain, wash with running water, drain, keep aside.

4. Mix all dry masala and salt in 1/2 cup water.

5. Heat oil in heavy saucepan.

6. Add seeds, curry leaves, asafoetida. Allow to splutter.

7. Add masala mixture, cooked peas, 1/4 cup water, and mix well.

8. Bring to a boil, reduce heat, simmer covered for 3-4 minutes.

9. When almost all water evaporates, sprinkle flour, mix and remove from fire.

10. Cover and keep aside for 2-3 minutes.

11. Pour into serving dish, garnish with chopped coriander.

12. Serve hot with rice or chapathi.

Image: Flickr/creative commons Old Fashin'd