Method
Wash and soak the peas in water 6-7 hours. Pressure cook the peas with salt, turmeric powder and little water till they are soft but firm. Don't overcook the peas. Cool. Grind the ginger, garlic and green chillies to a fine paste.
Discard excess water if any from the peas retaining only 1/2 a cup. Stir in the tamarind pulp, mix well and set aside.
Heat oil in a deep bottomed pan, add the mustard seeds and allow to splutter. Add the ground paste and saute for 3-4 minutes. Add the boiled peas and bring to a boil. Simmer for 2-3 minutes and add the red chilli powder, garam masala powder and coriander leaves. Simmer for 1-2 minutes and remove from heat.
Serve hot garnished with gathias, onions, peanuts coriander leaves, green chillies and curd.
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