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Main Ingredients | Dried black peas, Dry coconut |
Cuisine | Maharashtrian |
Course | Main Course Vegetarian |
Prep Time | 31-40 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 1 cup dried black peas
- Salt to taste
- 2 kokum petals
- 4 tablespoons oil
- 2 medium onions, chopped
- 1/2 cup grated dry coconut (khopra)
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 2 teaspoons red chilli powder
- 1 teaspoon garam masala powder
Method
- Soak black peas in three cups of water overnight. Drain, add three cups of water and salt and pressure cook till three to four whistles.
- Soak kokum in a quarter cup of water and extract juice.
- Heat two tablespoons of oil in a deep pan and sauté half the onions till golden brown. Add grated coconut and sauté taking care that the coconut does not get burnt.
- When lightly browned, take it off the heat, cool slightly and grind to a fine paste using a little water. Heat the remaining oil in another pan and sauté the remaining onions till golden brown.
- Add ginger paste and garlic paste and sauté for two to three minutes. Add boiled black peas and mix. Add red chilli powder and mix. Add onion-coconut paste and garam masala powder and adjust salt.
- Add kokum juice. Mix, cover and let it cook on low heat till it thickens. Serve hot with pav.
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