Fixings
1/2 cup white peas (dried)/vatane
4 tablespoons oil
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon asafoetida
1 little onion, finely cleaved
1 little tomato, finely cleaved
Salt according to require
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/4 teaspoon cumin powder
1 teaspoon red stew powder
1 teaspoon usal/misal/sev bhaji/powder of (fennel seeds, cloves, cinnamon stick) powder
Gooseberry size jaggery
4 tablespoons tamarind mash
For embellish:
A little bowl full thick sev/ganthiya sev
1 medium onion cleaved
1 medium tomato cleaved
2 twigs cilantro slashed
Directions
- First,wash and drench the peas short-term. Following day, in the tension cooker, add oil. A
- t the point when its hot, add mustard seeds, cumin seeds, asafoetida.
- At the point when it splutters, add onion and tomato.
- Blend well.
- Add salt and all powders referenced.
- Add tamarind mash and jaggery.
- Blend well.
- Add the vatana/peas.
- Add little water and strain cook for 10-15 minutes on medium fire or till done.
- For serving, in a bowl, add the vatana usal, add hacked onion, tomato, bunches of sev/ganthiya and cilantro.
- Appreciate with pav.
