Ingredients

For the Masala Paste:-

• 1/2 tsp Fennel seeds
• 8 Dry red Kashmiri chillies
• 5 Peppercorns
• 6 cloves
• 1/2 inch Cinnamon stick
• 1/2 tsp turmeric powder
• 2 tbsp Coriander seeds
• 1 petal Anise
• 2 tsp Oil
• 1/2 cup Freshly grated coconut
• 4 Garlic cloves ( roughly chopped)
• 1 Onion (roughly chopped)

Other ingredients:-

• 1 cup Alsande / Chawli (Any peas/ pulses )
• 1 Onion (chopped)
• 1 Tomato (chopped)
• Salt (As per taste)
• 2 tbsp Oil
• 2 tbsp Coriander (chopped)

Instructions

• 1 Soak alsande / Chawli overnight and next day pressure cook with sufficient water and 1 tsp salt for just ONE whistle. Keep aside.
  
• 2 In a pan, roast the spices in 1 tsp oil mentioned in ‘for masala paste’ except coconut, onion and garlic cloves. Roast till you get a nice aroma from the spices. Leave aside to cool.
  
• 3 In the same pan, add 1 tsp oil and roast the coconut, onion and garlic cloves till it turns brown. Keep aside to cool.
  
• 4 In a mixer grinder, grind together the roasted spices and the coconut mixture with sufficient water to form a smooth paste.
  
• 5 In a pan, add oil, fry the onions till soft. Add tomatoes and fry them as well. Stir fry in the masala paste and fry it for about 3 minutes.
  
• 6 Add the boiled pulses and the water from pressure cooker, add more salt if needed. Bring it to a boil and cook for another 10 mins.
  
• 7 Add coriander.
  
• 8 Serve hot with rotis or rice.