Name: Chanya Tonak / Dry Peas Curry recipe by Pooja Nadkarni at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: Dry white or green peas / chana 1 Cup (225 Grams); freshly grated coconut 1/2 Cup (30 Grams); Dry Red chillies 4-5; coriander seeds 1/2 tbap; Peppercorns 5-6; Cloves 5-6; saunf/fennel seeds 1 tsp; Onion 1 Big sliced; garlic 2-3 Cloves; Olive oil 2 tbsp; tamarind 1 Marble sized ball; turmeric powder 1 tsp

Ingredients Serving: 6

Dry white or green peas / chana 1 Cup (225 Grams)
freshly grated coconut 1/2 Cup (30 Grams)
Dry Red chillies 4-5
coriander seeds 1/2 tbap
Peppercorns 5-6
Cloves 5-6
saunf/fennel seeds 1 tsp
Onion 1 Big sliced
garlic 2-3 Cloves
Olive oil 2 tbsp
tamarind 1 Marble sized ball
turmeric powder 1 tsp

Instructions

Soak peas overnight in water. Do not make use of water, as mutton or goat meat loose water while cooking. Pressure cook them next day by adding 2 cups of water for 1 whistle.
Heat 1 tbsp of oil in a skillet, fry the onions on a medium high heat till they change color and become light brown.
Add garlic, fry for a minute. Lower the heat. Drag this onions, garlic at the side and make a small circle in the center.
Fry all the dry spices (red chillies, coriander seeds, peppercorns and cloves) except fennel seeds with a tbap of oil for a minute.
Add fennel seeds, fry for few more seconds. Mix everything together. Add grated coconut, fry till it turns brown.
Turn off the stove, mix turmeric powder and stir. Let this cool for a while, grind this along with a tamarind ball and make a fine paste by adding 1/4 cup water or as required.
Heat a heavy bottom vessel, add this paste into it and on low heat, let it cook for 5 mins. Add the boiled peas to the gravy. Add salt as per taste.
Cook for 2 more minutes or until gravy looks a bit thick, then switch off the stove.
Serve with any kind of bread of your choice.

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