WHITE USSAL BHAJI (SPROUTED WHITE PEAS CURRY)

Ingredients

1.5 cup - Dry white peas, soaked overnight

1 medium - Onion, chopped

2 medium - Tomatoes, chopped

1 - Bay leaves

2 sprigs - Curry leaves

To fry & grind to a paste

1'' size - Ginger, chopped

5 big flakes - Garlic, chopped

1/4 shell - Copra Or 1/2 cup - Fresh coconut, grated

1/2 cup - Coriander leaves

2 to 3 tsp - Kashmiri chili powder

1/2 tsp - Turmeric powder

1 tsp - Garam masala powder

Method

1 ) Soak white peas over night and drain.

2 ) To make gravy - Heat oil in a pan, add onion, ginger and garlic. Fry till the onion turn pinkish. Now add copra / coconut and fry till coconut turns lightly brown in color. Turn off the stove and cool. Transfer to a blender and grind along with coriander leaves, chili powder, garam masala powder to a smooth paste, adding little water as needed.

3 ) Heat cooker with some oil, add bay leaves, curry leaves, onion and fry till lightly brown in color. Now add tomato and fry till tomatoes gets cooked on low heat. Then add ground masala and stir for a few minutes. Then add the white peas, stir and mix well with masala. Add 3 cups of water, salt to taste and stir. Close the cooker and pressure cook for 15 minutes.