Vattana Masala Curry

Ingredients

• 1 cup Dried white peas (Also known as safed vatana)
• 1 teaspoon Salt
• 1 teaspoon Turmeric (Also known as haldi)
• 1 medium Onions (Medium size onion)
• 1.5 inch Ginger
• 2 count Green chillies
• 4 tablespoons Coriander seeds
• 3 count Dry red chillies
• 2 tablespoons Oil
• 0.5 cup Coconut, grated
• 1 teaspoon Mustard seeds
• 1 sprig Curry leaves

Instructions

1. 1Soak the dried white peas in water for 6 hours. Drain and rinse the peas, then place them in a pressure cooker with salt, turmeric, a quarter of the sliced onion, 1 inch of ginger, and 1 slit green chilli. Cook under pressure for 6 whistles.
2. 2In a pan, heat oil and roast the coriander seeds and 2 dry red chillies for 5 minutes. Add the grated coconut and continue roasting until it turns slightly brown. Allow the mixture to cool, then grind it into a fine paste using a mixer grinder.
3. 3Add the prepared masala paste to the cooked peas in the pressure cooker. Stir well and bring to a boil.
4. 4In a small pan, heat oil and add mustard seeds. Once they begin to splutter, add the remaining sliced onion, finely chopped ginger, 1 green chilli, 1 dry red chilli, and curry leaves. Sauté until the onions are golden brown.
5. 5Pour the prepared seasoning over the vattana masala curry. Stir gently to combine all the flavors. The curry is now ready to be served.