Pea masala gravy recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Overnight soaked pea - 2 cup
  2. Boiled potato - 2
  3. Shredded coconut - 1 cup
  4. Onion - 1
  5. Dry chili - 2
  6. Green chili - 2
  7. Split bengal gram - 1/2 teaspoon (tsp.)
  8. Split black gram - 1 teaspoon (tsp.)
  9. Coriander seed - 1 teaspoon (tsp.)
  10. Cumin seed - 1 teaspoon (tsp.)
  11. Coriander leaf - 5
  12. Curry leaf - 5
  13. Coconut Oil - 2 tablespoon (tbsp.)
  14. Salt - to taste

PREPARATION:

  1. Cook the soaked pea.
  2. Dry roast bengal gram, black gram, coriander seed and keep it aside.
  3. Heat oil and sauté the onion to golden brown.
  4. Grind onion, roasted bengal gram, black gram, coriander seed, coconut and grind into a thick paste.
  5. In a pan heat coconut oil; add mustard seeds, curry leaves, cumin seeds; once the mustard seed stop spattering; add the ground paste and bring to boil.
  6. Now add the cooked pea, potato and continue cooking for few minutes and garnish with coriander and serve.

NOTES:

  1. Goes well with chapati and Parotta



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