Ingredients:
1/2 cup dried white peas
3 potatoes, peeled and chopped into pieces
10 + 2 shallots
1 tsp ginger, chopped
1 tsp garlic, chopped
1 medium onion, chopped
2 green chillies, chopped
1 sprig curry leaves
1 medium tomato, chopped
1/2 tsp turmeric powder
1/2 tsp fennel powder
3/4 tsp kashmiri chilli powder
4 tsp coriander powder
a pinch of garam masala
1 tbsp coriander leaves, chopped
salt to taste
1/2 tsp mustard seeds
1 dry red chilli
coconut oil, as required
Preparation:
- Wash and soak dried white peas in water for 6-7 hours or overnight and pressure cook it adding enough water and salt and keep it aside.
- In a blender, add 10 shallots, ginger, garlic, turmeric powder, fennel powder, kashmiri chilli powder and coriander powder and grind together to a smooth paste adding little water.
- Heat 1 1/2 tbsp coconut oil in a pan and add chopped onion and saute well.
- Add green chillies and curry leaves and saute for a minute.
- Add ground masala to this and mix well. Add little water to the blender, rinse well and add to the pan.
- Add salt and mix well. Add chopped tomato and saute well till cooked and oil separates.
- Add chopped potatoes and mix well for 2 minutes at high flame.
- Add about 1 1/2 cup of water (or as required) and allow to boil and then cook covered at low flame for about 20 minutes.
- Add drained cooked white peas into this, mix well and cook covered for 3-4 minutes.
- Add a pinch of garam masala and chopped coriander leaves and mix well. Switch off the flame.
- Heat 2 tsp oil in a pan and splutter mustard seeds.
- Add 2 sliced shallots and fry till brown. Add dry red chilli and few curry leaves and fry.
- Pour this to the curry and keep covered for 5 minutes. Serve with chapati, neer dosa etc…
