I got the inspiration for this peas masala recipe from the ragda masala, served with potato patties. Commonly called ragda patties, it is a very common street food in Mumbai. Yummy it is!
Garnish the peas masala with spoonful of green chutney and spicy red chutney, some chopped onions and sev. Try them with potato patties and you'll then crave for its magical taste very often.
This peas masala recipe given here also goes excellent with both rice and roti.
Ingredients
1 cup dried peas (any variety)(soaked overnight)
1 medium sized onion finely chopped
2 médium sized tomato
1 medium sized potato cut into cubes (optional)
1 ts cumin seed
1/2 ts hing
1/4 ts turmeric powder, 1/4 ts cumin powder, 3/4 ts chilli powder, 3/4 ts amchur powder, 1 ts coriander powder
Few curry leaves
Handful of finely chopped coriander leaves
Preparation
- Pressure cook the soaked peas with salt, turmeric powder and enough water for 4-5 whistles. It should be soft and mushy.
- After it is cooked, add the potato cubes along with the peas in the same cooker and allow it to give one more whistle. Set it aside for the air to release by itself.
- Heat oil in a pan. Once hot add the cumin seed.
- After they crackle add the chopped onion and cook them until they turn translucent.
- Add the hing and curry leaves.
- Immediately add the chopped tomatoes and a little salt. Cook in medium flame until the tomatoes have become mushy.
- Now add the cumin powder, chilli powder, amchur powder and coriander powder. Amchur powder gives a good tanginess to this dish. You can also substitute this with little tamarind paste.
- When the masala has cooked well, add the cooked peas along with its water. Allow it to boil and then reduce the flame to a medium.
- Allow it to cook until the gravy has reached a good consistency.
- Garnish with generous amount of chopped coriander leaves.
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