Required:
Dry peas-2 cups
Onion-1 medium sized
Tomato-2
Chilly powder-1 tsp
Coriander powder-3/4 tsp
Turmeric powder-1/4 tsp
Garam masala-1/4 tsp
Oil-2 tsp
Cinnamon-1 small piece
Fennel-1/4 tsp
Shajeera-1/4 tsp
Cloves-2
Salt to taste
Preparation:
Soak dry peas for 4 hours. Drain water and keep aside overnight to sprout. Pressure cook sprouted peas for 7 minutes. Grind onion and tomato together. Heat oil in a pan. Add shajeera, fennel, cinnamon and clove. Saute ground onion-tomato paste until oil separates. Now add the cooked peas and all masala powders. Add salt to taste. Serve with chapathi, poori or dosa.
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