Ingredients:
1 cup dried white peas
1/4-1/2 cup grated coconut
2 sprig curry leaves
2-3 green chillies, chopped
2 dry red chillies, broken
1/4 tsp asafoetida
a pinch of turmeric powder
1/2 tsp mustard seeds
salt to taste
2 tsp oil
Preparation:
- Soak the dried white peas in water over night or minimum of 6 hours.
- In a pressure cooker, add the white peas and cook with enough salt and water for about 2-3 whistles until soft. Make sure the peas does not turn mushy.
- Heat oil in a pan and splutter mustard seeds. Add red chillies, curry leaves and chopped green chillies and fry for 30 seconds.
- Add the asafoetida and a pinch of turmeric powder and mix well.
- Add cooked drained white peas and mix well until all moisture has evaporated. Check the salt and add if required.
- Then add the grated coconut, mix well and heat for 2-3 minutes. Serve hot…
