Required:Dry peas-2 cups
Chilly powder-1/2 tsp
Pepper powder-1/2 tsp
Coriander powder-1/2 tsp
Turmeric powder-1/6 tsp
Salt to taste
Ginger garlic paste-1/4 tsp
Garam masala-1/6 tsp
Preparation:Soak peas for 4 hours and pressure cook for 8 minutes after first whistle.
Heat oil in a pan and add ginger garlic paste,
Saute onion and then add tomato.
Add chilly powder, pepper powder, coriander powder, turmeric powder and garam masala. Add salt to taste. Add peas and add ½ cup water. Allow to cook for 10 minutes until gravy thickens. Serve with chapathi, poori, idiappam or parota.