Peas masala

Peas  masala

Ingredients:

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

For grinding

table1:

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

 

Method:

• 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