1 tsp Mustard seeds
1 tsp Jeera/Cumin Seeds
1/2 tsp asafoetida
5-10 curry leaves
2 dry red chillies
1 green chili
1 big sized onion cut length-wise
1 chopped tomato
1 cup green peas/green chanas
2 tablespoon tamarind paste
2 tablespoon grated coconut
Soak the green chanas overnight and pressure cook them by adding 4-5 cups of water. Keep aside.
Alternatively, green peas can be used.
In a kadai/frying pan, add 2-3 tablespoon oil. After it heats, add mustard seeds. When they flutter add cumin seeds. Let the cumin seeds crackle.
Then add asafoetida, red chillies and curry leaves.
After 3 Min’s, add onion and fry till the onion turns translucent.
Then add chopped tomatoes and fry till it turns mushy.
Add the tamarind paste and mix well.
Now add the pressure cooked chanas.
Garnish with grated coconut.
Add salt to taste.
Serve with chapatis or rice.
Linking this to My Legume Love Affair – 55.