Dried peas - (soak overnight in water)
Ginger - 1 tsp
Mustard - 1tsp
Channa dal - 1tbsp
Urad dal - 1tsp
Cinnamon - 1/2 stick
Red chillies -2
Basil - 1tsp
Mint - 1tsp
Shredded Coconut - 1/2 cup
Garam masala - 1tbsp
Sambar Powder- 1tbsp
Cook the peas in enough water in a pan.
Mean while, add oil in a pan and fry channa dal, cumin, cinnamon,urad dal,coconut, red chillies. Let it cool. Grind it to fine paste using little water.
In the same pan, add 1 tsp oil, add Mustard,tomatoes,masala powders, mint, basil and salt. Let it cook for 3 mins.
Mix the fine paste and tomato masala in to the cooking peas and let it cook till the peas are soft. Adjust the gravy consistency by adding water.
Goes well with roti or rice.
Sending this Recipe to My legume love affair twelfth helping event hosted by Annarasa