Yellow Peas Masala Chaat / White Peas Masala Gravy / White Peas Masala Gravy Chaat
Beach Sundal, Beach Pattani (Peas) gravy are very popular India. We love eating hot and steaming peas masala in the breezy air. I have seen how they serve, first in a bowl, they add broken samosa and then on top of it they add this masala gravy and garnish with fresh onions, coriander leaves etc. Such a mouthwatering chaat is nutrition rich too as we are using dried peas which are rich in dietary fiber and proteins.
- 1 cup Dried Yellow Peas (1 cup = 250 ml)
- 1 Onion (finely chopped)
- 2 Tomato (finely chopped)
- 1/2 tbsp Ginger (Chopped)
- 1/2 tbsp Garlic (Chopped)
- 1/4 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Red Chili Powder
- 1/2 tsp Peper Powder
- 1/2 tsp Garam Masala Powder
- To Taste Salt
- For Garnishing Coriander Leaves
- 1 tbsp Sev
For Seasoning
- 2 tbsp Cooking Oil
- 1 tsp Mustard Seeds
- 1 tsp Fennel Seeds
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Wash and Soak the Dried Yellow Peas and set it aside overnight or for atleast 12 hours.
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Drain the water. Add Fresh water to soak the peas along with salt and pressure cook it allowing for 5-6 whistles
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Heat oil in a heavy bottomed pan. Add mustard seeds and allow it to sputter, then add fennel seeds. To this now add chopped ginger & garlic and saute for a minute
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Then add finely chopped onions and saute till the onions turn transparent. Then add chopped tomato
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After adding tomato, add salt that is required for this dish along with red chii powder, coriander powder and turmeric powder and mix everything well. Allow the tomatoes to cook till it gets mushy
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Then, add cooked peas and mix well. Add 2 cups of water and stir well. Keep the flame low and allow the peas to cook in low flame for 10-12 minutes. The peas will absorb the masala and the gravy thickens a bit. We need little watery consistency for this recipe
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After 10 minutes, add pepper powder, garam masala and stir well and switch off the flame. Finally garnish with coriander leaves. Just before serving, garnish with freshly chopped onions along with coriander leaves and sev
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The delicious Street Side Style White Peas Masala Gravy ready to serve!
You can additionally add a teaspoon of lemon juice to enhance the taste.
Method:
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- Wash and Soak the Dried Yellow Peas and set it aside overnight or for atleast 12 hours. Next morning, drain the water. Add Fresh water to soak the peas along with salt and pressure cook it allowing for 5-6 whistles or till it gets nicely soft and mushy
- Heat oil in a heavy bottomed pan. Add mustard seeds and allow it to sputter, then add fennel seeds. To this now add chopped ginger & garlic and saute for a minute
- Then add finely chopped onions and saute till the onions turn transparent. Then add chopped tomato
- After adding tomato, add salt that is required for this dish along with red chili powder, coriander powder and turmeric powder and mix everything well. Allow the tomatoes to cook till it gets mushy.
- Then, add cooked peas and mix well. Add 2 cups of water and stir well. Keep the flame low and allow the peas to cook in low flame for 10-12 minutes. The peas will absorb the masala and the gravy thickens a bit. We need little watery consistency for this recipe
- After 10 minutes, add pepper powder, garam masala and stir well and switch off the flame. Finally garnish with coriander leaves. Just before serving, garnish with freshly chopped onions along with coriander leaves and sev
- The delicious Street Side Style White Peas Masala Gravy ready to serve!
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| Street Side Style White Peas Masala Gravy | White Peas Masala Gravy Chaat |
The post Street Side Style White Peas Masala Gravy | White Peas Masala Gravy Chaat appeared first on Subbus Kitchen.