This peas (pattani) masala goes well with chapathi,poori and rice.
Peas masala( pattani masala)
Preparation time – 15 min
Cooking time – 20 min
Serves – 4
Ingredients
Dry yellow or green peas – 1 1/2 cup( soak the peas overnight )
Mustard seeds – 1/2 tsp
Cumin seeds – 1 tsp
Onion – 1 cut into small pieces
One medium size tomato cut into small pieces
Chilli powder – 1 tsp or as per your taste
Coriander powder – 2 tsp
Turmeric powder – 1/2 tsp
Cinnamon – 1/2 inch
Cloves – 3 numbers
Curry leaves -few
Oil – 3 tbs
To grind a paste
Grated coconut – 3 tbs
Fennel seeds( sombu) – 1 tsp.
Preparation
1. Pressure cook the peas by adding enough salt with 3 cup water for 3-4 whistles. Remove from the heat and allow to cool. Do not drain the water. We will use this water to prepare masala. Grind the coconut and fennel seeds.keep aside.
2.. Heat oil in pan. Add cumin seeds , cinnamon & curry leaves. Then add the onion and saute till the onion gets lightly brown. Now add the tomato pieces and fry till the tomato is nice and soft.
3. Add all the spices (chilli powder,turmeric powder and the coriander powder) into the mixture.
4. Add the boiled peas with water. Let it boil for 10 min.
5. Now add the coconut paste into the gravy and let it boil for another 5 min. Add some salt according to your taste. After adding the coconut,mix the gravy in middle.When the mixture comes to gravy consistency switch off the stove.
Add coriander leaves. It goes very well with roti,bread and rice.
