2 tbsp freshly grated coconut
1 tsp cumin seeds
2 shallots + few curry leaves
250g pigeon peas
2 cloves of garlic(chopped)
1 tsp mustard seeds
1 dried chilli
1/2 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp cumin powder
Salt to taste
Soak pigeon peas overnight & pressure cook (5mn).
If you are using canned ones, remove the decant water.
Coarsely grind first three ingredients & keep aside.
Heat oil in a pan.
Splutter mustard seeds.
Add curry leaves a red chilli.
Fry chopped onions till light golden brown.
Add chilli powder, tumeric powder & salt along with blended cocnut.
They add cooked peas & stir well.
When the sauce is reduced, remove from fire.
Garnish with curry leaves & cumin powder.
Serve with rice or any type of breads.