INGREDIENTS
- Kabuli peas (soaked for 8- 10 hours) – 250 gm
- Onion (finely chopped) - 3
- Green chilies (finely chopped) – 2
- Red chili powder – 1 tsp
- Garam masala – 1 tsp
- Coriander powder – 1 tsp
- Salt – 2 ½ tsp
- Cloves – 6
- Cinnamon – 2 small sticks
- Elaichi – 4
- Coconut – 1 small
- Milk – 2 cups
- Ghee – 3 tbsp
- Chopped coriander – 3 tbsp
METHOD
1. Grate coconut. Add 1 cup hot water and keep aside for 10-15minutes. Squeeze well to extract coconut milk
2. Boil 2 cups of milk till it is reduced to 1/2 cup
3. Scrub the soaked peas with the hands to remove the thin white skin.
4. Pressure cook peas with extra water till soft.
5. Blend the peas to a dal like paste.
6. Heat ghee. Add chopped onions. Cook till transparent.
7. Crush cloves, cinnamon and elaichi seeds. Add to the cooked onions and cook for 1 minute.
8. Add salt, red chili powder, coriander powder, garam masala and green chilies. Cook for ½ minute.
9. Add dal. Mix. Boil.
10. Add coconut milk and ½ cup of the thickened milk. Cook for 2-3 minutes.
11. Add chopped coriander and cook till thick. Serve hot.
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