Thursday, February 7, 2013

Peas masala

Peas  masala


Pigeon peas            - 400g
coconut milk          -1 cup
cinnamon               -1/2 inch
cloves                     -2
curry leaves            -few
onion                       -1medium finely chopped

For grinding


ginger                      -1 clove size
garlic                      -1 clove
green chillies          -3
fennel seeds            -1 tsp

table 2:

Shredded coconut       -1/2 cup
cashews                       -few
khus khus/poppyseeds -1 tbsp


  • Grind the table 1 ingredients into a fine paste.
  • Lightly  dry roast poppy seeds and grind it into smooth paste with table 2 ingredients into a smooth paste adding little water.
  • In a pressure cooker heat oil and temper with cinnamon, cloves and curry leaves.

  • Add the onions and fry until transparent.

  • Add the first ground masala and salt and fry until raw flavour goes off.

  • Now  add the second paste and fry  until oil oozes out.

  • Now add the pigeon peas ,coconut milk and desired water.
  • Pressure cook for  whistle.

  • After the pressure goes off allow it to cook with lid open until the gravy thickens.

  • Serve with Rice, paratha or chapathi.

Serves 4-6

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