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WHITE PEA CURRY

By Chef Deepa Mhambre on August 19, 2017

Dhavya Vatanyacho Ross Serves 4

Ingredients

Boiled white peas 1 cup (180 grams)

Slit green chillies 2 nos.

Ginger / Garlic paste 1 teaspoon

Finely chopped onion 70 grams (1 medium) + 20 grams sliced onion

Grated coconut ½ cup 60 grams

Coconut milk ¼ cup (60 ml)

Garam masala powder 1 teaspoon

Chilly powder 1 teaspoon

Poppy seeds ½ teaspoon

Coriander powder ½ teaspoon

Cumin powder ½ teaspoon

Tamarind pulp 1 tablespoon

Jaggery 1 teaspoon

Mustard seeds ½ teaspoon

Asafoetida (Hing) a Pinch

Oil 3 tablespoons

Method

1. Heat oil in a pan, stir-fry poppy seeds, two tablespoons of sliced onion & coconut one by one till it changes colour. Make a fine paste of it by adding one fourth cup of water & keep aside.

2. Heat oil in a pan & give a tampering of mustard seeds, asafoetida & when seeds starts splutter add ginger / garlic paste, green chillies & chopped onion. Sauté onion till it changes colour.

3. Add boiled white peas to it and toss it with onions. Add coconut paste, jaggery, salt to taste, coriander, cumin, chilly and garam masala powders. Add one cup of water and bring it to one boil.

4. Finely add coconut milk and simmer for two minutes. Serve hot either with chapati or rice.