மசாலா பட்டாணி சுண்டல் - Spicy Peas

 

Ingredients:

• Dry white Peas (Not chickpeas) 1 cup
• Curry leaves 
• Cumin seeds 1tsp
• Onion 2 big
• Tomato 1 medium sized
• Garlic pods 5
• Ginger 1/2 inch piece
• Coriander powder 1 tbs
•  Cumin powder 1tsp
• Turmeric powder 1/2 tsp
• Curry Powder 1 tsp
• Fennel powder 1/2 tsp
• Red chilli powder 1/2 tbs
• Salt
• Corriander leaves finely chopped for garnishing 

For Vada:

• Split Bengal gram 1 cup
• Whole red chillies 6 -8
• Fennel seeds 1tsp
• Oil for frying
• Salt

Method: 

For vadai:

• Soak  the bengal gram for few hours and drain the water and set aside.
• Coarsely grind the bengal gram with the red chillies, fennel seeds.
• Add salt and finely chopped coriander leaves and mix well.
• Heat the kadai with oil and make equal sized balls from the vada mix and flatten it in your palm  and deep fry it till golden brown.
• yummy vada ready:

Gravy :

• Soak dry peas for over night or for 8 hours and pressure cook the peas. The white peas should be well cooked and soft.
• Finely chop the onion,tomato. Mince the garlic and ginger.
• Heat the pan with oil and season with cumin seeds and curry leaves and add the minced ginger and garlic.
• Add the chopped onion and fry until translucent.
• Add all the powder ingredients and fry until the raw smell goes.
• Add the chopped tomato and fry until soft, and add the cooked peas with one cup of boiled water.
• Cover and cook for ten minutes on medium flame and stir in between.
• Once the oil collects on top garnish with chopped coriander leaves.
• Now in a plate pour one ladle full of peas gravy and  break the vada and add it on top of it.
• Garnish with finely chopped onion and coriander leaves.

Yummy Madras beach  style vada peas gravy ready.