Whenever I make this curry, it takes me down memory lane to college days. This was much loved by my friends and I always had to carry extra whenever mummy made this. Recess was a much awaited time…..eight different lunch boxes, actually no one ate their own ….each other’s food looked more appetizing!
1 cup dry peas
1 large onion chopped
1 medium tomato chopped
1 tbsp garlic chopped fine
1 tbsp ginger chopped fine
Few curry leaves
1 tbsp coriander powder
½ tsp turmeric powder
2 tsp chili powder
½ tsp garam masala
½ tsp cumin powder
3-4 tbsp coriander leaves chopped
3 tbsp oil
Soak dry peas in water overnight. Pressure cook them for 1 whistle.
Heat oil and add onions, ginger, garlic and curry leaves.
Saute till onions become brown. This is important.
Add coriander powder, chili powder, turmeric powder and cumin powder. Fry well on medium flame.
Add tomatoes and stir.
Add cooked peas along with the water. Adjust salt.
Let it simmer on medium flame till the gravy becomes thick. If you simmer on high heat, the desired taste and colour won’t be achieved.
Add coriander leaves, mix and take off fire.
Serve with Chapathis.