This original Tarla Dalal recipe can be viewed for free

Kovalam Mutter ( Know Your Dals and Pulses )


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Added to 8 cookbooks
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If you have a penchant for all things tasty and spicy, this one is for you! coconut and tomatoes combine well with peas to make an irresistible dish.

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Preparation Time: 
Cooking Time: 
Makes 4 servings


Ingredients

3 tbsp oil
1/2 tsp cumin seeds (jeera)
1 tsp urad dal (split black lentils)
4 to 5 curry leaves (kadi patta)
1/4 cup chopped onions
1 tbsp ginger-garlic (adrak-lehsun) paste
1 tsp coriander-cumin seeds powder
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
3/4 cup chopped tomatoes
salt to taste
2 cups soaked and cooked hara vatana (dried green peas)

To Be Ground Into A Coconut-cashewnut Paste
4 tbsp grated coconut
2 tbsp broken cashewnuts (kaju) , soaked and drained.
2 tsp water

For The Garnish
2 tbsp chopped coriander (dhania)

Method
  1. Heat the oil in a kadhai and add the cumin seeds and urad dal.
  2. When the seeds crackle, add the curry leaves onions and sauté till they turn translucent.
  3. Add the ginger-garlic paste and fry again for a few seconds.
  4. Add the coriander-cumin seed powder, chilli powder and turmeric powder, tomatoes and salt and again sauté for 2 to 3 minutes, while stirring continuously.
  5. Add the coconut-cashewnut paste and sauté for another minute, stirring continuously.
  6. Add ¾ cup of water and bring to boil.
  7. Add the hara vatana and cook for 3 to 4 minutes. Serve hot garnished with coriander.
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