Ingredients
Pigeon peas 2 cups (boiled)
2 finely chopped onions
2 green chillies
7 garlic cloves
2 sprigs of curry leaves
1/2 cup grated coconut
3 dry red chillies
1 tsp jeera/cumin seeds
1 tsp turmeric powder/ haldi
1 tsp mustard seeds
1 tsp salt
2 tbsp oil
1 tsp lemon juice
Chopped coriander leaves
Procedure
In a mortar, pestle crush the green chillies, coconut gratings, turmeric powder, garlic cloves, cumin seeds and curry leaves. Keep aside.
Heat oil in a pan, add mustard seeds. Once they splutter add dry red chillies, chopped onions and curry leaves. Saute and fry them well.
Add the crushed masala paste and saute for 2 minutes.
Now drain the water from the cooked peas and add it to the pan.
Add salt to taste and cook for 5-10 minutes.
Finally, garnish with lemon juice and chopped coriander leaves.
Serve hot with rice and dal or rasam.
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