For the Peas Masala:
INGREDIENTS
- DRY WHITE PEAS – 1 CUP
- POTATO – 1 MEDIUM
- ONION MEDIUM – 1 TOMATOES MEDIUM 2
- GINGER GARLIC PASTE – 1 TSP
- CLOVES – 4
- CINNAMON 2 STICKS OF – 1 INCH EACH
- FENNEL – 1 TSP
- MINT LEAVES – 1/2 CUP
- CORIANDER LEAVES – 1/2 CUP
- CHILLY POWDER – 1 TSP
- GARAM MASALA – 1/2 TSP
- CORIANDER POWDER – 1 TSP
- CUMIN POWDER – 1 TSP
- OIL – FOR TEMPERING
- SALT – TO TASTE
METHOD
- Soak the peas overnight.
- Drain and pressure cook with 3 cups of water, potato, 1 stick of cinnamon and 1 clove on high for 1 whistle. Then simmer for 20 minutes and switch off the flame.
- Once the pressure is released open the cooker and mash the peas mixture to a soft mushy consistency.
- Take a heavy bottomed pan. Add a tsp of oil. Fry the fennel, cinnamon and cloves, Saute the roughly chopped onions till pink.
- Add the ginger garlic paste and saute for 2 minutes.
- Add the tomatoes and saute till mushy. Remove and cool.
- Grind the sautéed vegetables along with mint and coriander to a fine paste.
- Take 1 tsp oil in a tempering pan. Add the Cumin seeds,cloves and cinnamon stick.
- Fry till the cumin turns brown.
- Add the spice powders and switch off the flame.
- Add the tempering, and the ground paste to the cooked peas. Add 1 cup of water and bring to a boil. Simmer on low flame for 10 minutes. Switch off the flame and the peas masala is ready for serving.
For Masala Poori:
INGREDIENTS
- SMALL POORIES
- PEAS MASALA
- MINT CHUTNEY
- DATE CHUTNEY
- CHOPPED ONIONS
- CHOPPED TOMATOES
- SEV – FOR GARNISH
METHOD
- Ladle some peas masala on to the serving dish.
- Crush the poories on the masala. Sprinkle onions and tomatoes and drizzle the chutneys.
- Finally garnish with the sev and serve.
