Pattani (dry peas) masala

Ingredients

• Dry white peas - 1 cup
• Tomato big size - 1
• Onion - 2
• Cinnamon stick - small piece
• Cloves - 2
• Red chillies - 2
• Coriander seeds - 1 tablespoon
• Turmeric powder - 1/4 teaspoon
• Sombu - 1 teaspoon
• Curry leaves few
• Oil - 2 tablespoon
• Salt - 1 teaspoon or as per taste

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Preparation

• Soak peas in water for about 8 to 10 hours or over night. Put the soaked peas in a cooker along with two cups of fresh water and a pinch of salt. Cook for two to three whistles.
• Chop one onion finely and keep aside. Cut another onion and tomato into medium size pieces.
• In a kadai put one teaspoon oil and fry red chillies, coriander seeds, cinnamon stick and cloves for few seconds and remove. Same kadai put one more teaspoon of oil and fry one onion medium size pieces for few seconds and then add tomato pieces and fry few more seconds.
• Cool it. Then grind all the fried items (including chillies, coriander seeds, cinnamon, cloves) to a smooth paste. Take one or two tablespoon of cooked peas and grind it with little water to a paste. Keep aside.
• Put a kadai in the stove and put one tablespoon oil. When it is hot, add sombu and fry just a second. Add curry leaves and finely chopped onion and fry till it become transperant.
• Then add the ground paste, turmeric powder, salt and fry for few seconds. Then add cooked peas along with the water in which it is cooked.
• Add ground peas paste also. Mix well. Check for salt. If you need, you can add little more water. Allow to boil for few minutes. Can be served with Poori, Chapati or any other Indian bread.