Ingredients

For the Masala:-

• 1/2 cup Fresh grated/shredded coconut
• 5 Dry Kashmiri chilies
• 1/2 tsp turmeric powder
• 1 tbsp Coriander seeds
• 1 tsp Fennel seeds
• 1 inch Cinnamon stick
• 4 cloves
• 12 Black Pepper Cons

Other Ingredients:-

• 1 cup Vatana (dry white / dry green peas)
• 4 tbsp Oil
• 1 tsp Mustard seeds
• pinch Hing (Asafoetida) powder
• 15 Fresh Curry leaves
• 1/2 tsp Ginger garlic paste
• 1 medium sized Onion
• Cane jaggery (small piece or 1 tsp sugar)
• Salt (as required)

Instructions

• 1 Soak the dry peas in sufficient water overnight. Drain all the water before preparing the dish. Keep aside. (see recipe notes below).
  
• 2 Grind the masala (all ingredients mentioned under 'for the masala' )with sufficient water (about 3/4 cup) to make a thick paste. Keep aside.
  
• 3 In a vessel, add the oil and mustard. Allow the mustard to splutter. Add the hing. add curry leaves. Add ginger garlic paste. Fry for few seconds.
  
• 4 Add the onion and fry till soft.
  
• 5 Add the masala. Cook masala for about 3-4 minutes.
  
• 6 Add 2-3 cups water. (depending upon thickness of gravy required).
  
• 7 Add the peas . (see recipe notes below).
  
• 8 Mix well.
  
• 9 Add the jaggery or sugar.
  
• 10 Cover the vessel, and cook till the peas are done. Serve hot with rice or puris. (see recipe notes below).
  
• 11 I thickened the gravy further.
  
• 12 Prepare puris .(see recipe notes below for puris recipe link).
  
• 13 Enjoy !
  

Recipe Notes

1. You can pre-boil the vatanas (peas) in pressure cooker and use in recipe. (I did not pre-cook them as the vatanas tend to get too soft and mushy fast in the cooker).
2. Click here for Pooris/Puris recipe.