Dried peas are a powerhouse of nutrition with numerous health benefits, hence try and consume them on a regular basis. The consistency of this gravy is not thick, it has saar type of consistency but tastes delicious with polis as well as rice.
- 3/4th cup dried white peas rinsed and soaked in water for about 6 hrs or overnight. Drain the water and pressure cook the white peas by adding approximately 1 1/2 cups drinking water for about 3 to 4 whistles.The peas should be soft but not mushy. Pressure cooking time varies and depends on the quality of peas,so adjust accordingly. Drain the excess water if any, in a container and preserve it to use while cooking.
- 1 tomato chopped fine
- 2 tbsp oil
- A smooth paste of 1/4th” piece of ginger, 1 green chilly and 2 to 3 sprigs of coriander leaves
- 3 to 4 curry leaves
- 1/8 tsp turmeric powder
- 1 1/2 tsp kashmiri chilli powder(as per individual taste)
- 1 1/2 tsp goda masala(I used ready to use goda masala)
- Salt to taste
- Coriander leaves to garnish
- Heat oil in a nonstick pan.Add ginger green chilly coriander leaves paste.
- Saute well,add turmeric powder, red chilli powder,curry leaves, add tomatoes and saute well till oil leaves the sides, then add cooked white peas and stir well. Add enough hot water(heat the preserved water and use it too) to cover the white peas and bring the mixture to a boil.
- Add salt and goda masala and mix well and bring it to a boil. Garnish with coriander leaves.
- Serve hot with polis or even top it over steaming hot rice.
- 3/4th cup dried white peas gives approximately 11/2 cup of white peas after soaking in water.
- Adjust quantity of chilli powder depending on individual spice required keeping in mind one green chilly and goda masala is added. Goda masala has a pungent flavour.