In Blogging Marathon Indian food odyssey journey we stop by at Delhi,the capital cosmopolitan city of the country.Delhi doesn't have any typical food cultures but its famous for the street food such as chaat ,stuffed parathas and delicious kulfis and sweets.
Coming to today's recipe its a simple snack with yellow peas which can be eaten as such or often served with kulcha.The recipe I referred various sources and made it on my own way.I serve it with Kulcha and my son who is a picky eater liked the curry a lot.I had it as such topped with some homemade sev.Here goes the recipe....................
Soaking time ~ 6-8 hrs
Preparation time ~ 15 minutes
Cooking time ~35-40 minutes
|Yellow peas/manjal pattani||1 cup|
|Green chilly/pachamilagai||1 (chopped)|
|Red chilly powder/milagai podi||3/4 tsp|
|Garam masala powder||1/24tsp|
|Dry mango powder/aamchur||1/4 tsp|
|Tamarind/puli||small gooseberry siize|
|Coriander leaves||1 tbs(chopped)|
|Cumin seeds/jeeragam||1/4 tsp|
To roast and grind
|Cumin seeds/jeeragam||1/2 tsp|
|Coriander seeds/dhaniya||2 tsp|
To saute and grind
|Mint leaves/pudina||1/4 cup|
Soak the yellow peas overnight or minimum 6 hrs and cook it a pressure cooker for 2 whistle in a medium flame.I t should be soft and mushy.Set it aside.
Roast the cumin and coriander seeds till the aroma comes out.Grind it to a bit coarse powder.
Saute the red chilly and mint leaves,grind it to fine paste along with tamarind and keep it aside.
Heat a pan with oil and crackle the cumin seeds,add the chopped green chilly and grated ginger.Fri it for a minute.Add the red chilly powder and mix it well.
Immediately add the cooked peas and cook it well with a cup of water,let it boil for a minute and simmer it for 5 minutes.Add in the ground powder,aamchur powder and garam masal powder.Cook it for couple of minutes.
Add the mint paste and cook it for another couple of minutes or till it becomes thick.Finally add the chopped coriander leaves and put off the flame.
Garnish it with the chopped onion,tomato,green chilly and lemon wedge.
- The consistency of the matra is personal preference,I made it slightly thicker.
- The peas should not get mushy,I cooked it for 2 whistles in a medium flame and keep it in the low flame for couple of minutes.