Serves 4
Ingredients
Black peas - 1/2 cup
Preparation method
Ingredients
Black peas - 1/2 cup
Coconut - 2/3 cup. Ground into a smooth paste
Fennel seeds - 1/2 tsp
Cloves - 2-3
Cinnamon sticks - 1/2 inch
Pepper - 1/4 tsp
Mustard - 1/2 tsp
Shallots - 1/2 cup (finely chopped)
Ginger - 1 inch (finely diced & crushed)
Green chilies - 5-6 (finely chopped)
Curry leaves - 1 sprig
Chili powder - 2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
- Soak peas in 2 cups of water overnight
- Pressure cook black peas in 1 tsp of salt and about a total of 3 cups of water
- Pressure cook for about 10 whistles. Separate stock and peas
- Dry roast fennel, cloves, cinnamon and pepper. Coarse grind it with mixer or motor/pestle
- Heat 2 tbsp of coconut oil. Add and fry mustards until they pop
- Add and fry onions until translucent.
- Add ginger, chilies and curry leaves. Fry for a few mins
- Add chili powder, coriander powder, ground masala. Saute for a min or two
- Add coconut paste. Saute for about 5 mins
- Add channa dal and fry for a few mins
- Add stock as required and salt to taste. Cook down to desired consistency
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