4 cups dried green peas (green vatana)
4 tbsp tamarind paste
3 tsp cumin seeds
3 tsp mustard seeds
2 green chillies - chopped
2 tsp turmeric powder
salt - to taste
3 tbsp sugar (or jaggery)
2 tbsp lemon juice (optional, add to taste)
2 tbsp red chilli powder
2 tsp garam masala powder
3 tbsp oil
1/2 cup chopped coriander
Additional
1 cup coriander - chopped
1/2 cup onions - chopped
2 cups thick Sev (you can find it easily at an Indian store)
Red Garlic chutney - to taste
Green Coriander chutney - to taste
Date-Tamarind sweet chutney - to taste
Method
Soak in water overnight or at least 4-5 hours, dried green peas. Then pressure cook them till 3-4 whistles so they are well cooked, are almost mashed.
Now take a pan, that is, add the cumin and mustard seed oil. They spluttering, add green pepper, for a minute saute, then add it to boiled peas start. Substantial amount of tamarind paste and water to add to make it like a juice. Most of the water then evaporate, so do not worry if the curry looks thin in the beginning. Now all the dry masala powder, salt, lemon juice and add sugar. Boil on medium flame for some time to this. Adjust seasoning to your taste, then finally chopped cilantro (reserve the other for garnish) Add. Remove from flame and set aside.
Meanwhile, the first of all to make ketchup, or get the store ready-made ones. For sauce recipes, date tamarind sauce and green sauce see. Now the juice into a bowl or plate charge, according to your taste add all 3 chutneys. Sprinkle on top to add some saved reduction, and top it off with chopped onions and coriander. Sauteed in ghee or butter with bread pieces Serve hot. For me, I just like it is!
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