Categories: Chaats/Evening Snacks
Ingredients
- 3/4 cup dry green peas, soaked overnight and pressure cooked (do not use fresh peas)
- 1/2 cup toor dal cooked till soft with a pinch of turmeric
- Grated carrot
- Finely chopped onion
- Puris (I used store bought)
- Sev
- Finely chopped coriander leaves
- 1 tbl spn coconut
- 1 tea spn sugar
- 1 and 1/2 tea spn red chilli powder
- Salt
- Dry Spices :
- 4 cloves
- 1″ cinnamon
- 1 tea spn coriander seeds
- 1 tea spn cumin seeds
- 1/4 tea spn peppercorns
- A small piece of nutmeg(jayikayi)
- 1 mace(japatre/javatri)
- 2-3 marathi moggu
Directions
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Dry roast all the spices (I did this to help in grinding, was not in original recipe).
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Grind the spices with coconut, red chilli powder to a smooth paste. Add the toor dal and grind (I did not want to sieve it to get a smooth paste, so I just ground it).
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Take the ground paste in a vessel and add little water to thin it slightly(do not make it too watery).
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Add salt, sugar and cook for a while. Now add the cooked peas and cook till it comes to required consistency. The gravy should not be too thick or too thin. It should be semi liquid.
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In a serving plate, take few puris and crush them. Spread a about 1-2 ladle full of gravy. Spread some carrot, onion, coriander leaves and sev. Serve immediately.
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The gravy should be hot to enjoy the actual taste of it. Add the toppings according to your liking.