Mamra Upma / Murmura Upma/Puffed Rice Upma

Puffed rice also known as Mumra/Murmure in North India and in Kannada we call it Kalle Puri or just Puri. Most commonly used for making Bhelpuri chat and  spicy mumra/puri mix. Kalle puri upittu also known as upma is more popular in north Karnataka. I generally make it for my weekend breakfast its light and easy to make.

This dish was introduced to me by my hubby. 

Ingredients
4-5 cups of puffed rice
1 large onion chopped into small pieces
4-5 green chilies cut into halves
1 tsp urad dal
1/2 tsp mustard seeds
1/4 tsp turmeric powder
Few curry leaves
Coriander leaves finely chopped
1/2 lemon
3-4 tbsp oil
Salt to taste
Water for soaking puffed rice
Chutney powder (optional)

How I Prepare
1. In a large saute pan, add oil and heat it up. Add mustard seeds, urad dal and saute it until dal is golden brown in color.Add green chilies, curry leaves and onions. Cook it until onion is translucent.
2. While onion is cooking, put the puri in strainer/pasta strainer and run it under the water in your sink. Make sure all the puri are getting soaked in water. If required toss the puri's with your hand couple of times when running under water.
3. Drain the water completely.
4. Add turmeric powder, salt to the onion mix. Lower the flame and add the wet puri's now and mix it nicely.
5. Close the pan lid and allow it to cook for few more minutes.
6. Switch off the stove, squeeze the lemon juice to above mix and chopped coriander leaves and mix it
7. Serve it hot by sprinkling chutney powder. Yum Yum!!!!

Methi Pulao/Methi Rice

My mother in law taught me this recipe and it's awesome rice item.

Ingredients
2 cups of basmati rice
1 big bunch of methi leaves chopped into small pieces
Fist full of avarekayi (kannada term) known as papdi lilva in hindi
1 large onion cut into thin long slices
1 tomato cut into small cubes
2-3 garlic cloves
1/2 inch of ginger
4-5 small green chilies
2 cloves
1 cardamon
1-2 bay leaves
1/4 inch cinnamon stick
1/4 inch of anistar
1/4 teaspoon cumin seeds (jeera)
1/4 teaspoon turmeric powder
1/4 teaspoon red chilli powder
1 1/2 teaspoon dhaniya powder (coriander powder)
Fist full of coriander leaves finely chopped
Few strings of mint leaves (optional) finely chopped
Salt to taste
3-4 tbs Oil
2 cup water

How I prepare
1. Wash and soak basmati rice for 30 minutes
2. In a stone pestle or any other pestle add garlic, ginger, green chilies  cloves, cinnamon stick, anistar and crush it nicely into a coarse powder. If you don't have a pestle use mixer to make a coarse paste.
3. Take a pressure cooker, heat up oil in it. Add jeera, bay leaves, cardamon and saute for few seconds then add the above mix and saute it for 1-2 minutes.
4. Add Onions and cook it until translucent. Add avarekayi, methi leaves and saute it for 2-3 minutes.
5. Add tomato, coriander and mint leaves. Cook it for 1-2 minutes.
6. Add Salt, turmeric powder, chilli powder, dhaniya powder and mix everything nicely
7. Add rice to the above mix and fry it for 1 more minute
8. Add water and pressure cook for 2 whistles
9. Serve hot with Raita.

Notes
1. Since the basmati rice is soaked for 30 minutes it needs less water. Adjust the water according to rice you use.
2. I used frozen avarekayi, you can use peas as alternative.

Akki Rotti/Rice flour Roti

Akki rotti is a made using rice flour and is served during breakfast or evening snack item. This dish is unique to state of Karnataka. The preparation of akki rotti is similar to ragi rotti which I posted a while back. I use the same technique as ragi rotti,  spreading the dough directly on the cool pan and then cooking the rotti.

Ingredients
2 cups of rice flour
1 large onion finely chopped
3-4 green chilies finely chopped (add more for more spice)
1 teaspoon cumin seeds (jeera)
Few strings of coriander finely chopped
Few curry leaves roughly torn (optional)
Few teaspoon of grated coconut (optional)
Salt as per taste
Oil to spread on rotti
1 cup of Luke warm water

How I Prepare
1. In a bowl add all the above ingredients expect water and oil. Mix everything nicely few times with your hands. This helps in release the onion water and  releasing its flavor in flour.
2. Add water slowly and knead the mix into a dough. The dough should not be too hard.
3. Divide the dough into small portions.
4. Take a pan, spread little oil into it. Place the dough and start spreading into a thin circle.
5. Place the pan on the stove and cook into medium heat.
6. Once one side is little cooked, turn the roti using spatula and cook other side by applying little oil.
7. Once the other side is cooked, spread oil on turn it again. Oil should be applied both the sides
8. Cook the rotti until it turns into light golden brown color.
9. Serve hot with some chutney or pickle. I served with my garlic chutney/curry. It was awesome

Notes
1. You can add few teaspoon of chopped dill leaves known as sabbsige soppu in kannada and Suva in hindi.

Horse gram sundal/Kollu Sundal/Kulthi Sundal

Ingredients
2 cup  soaked or sprouted Horsegram
1 medium sized onion
Few curry leaves
1-2 whole red chilli break into half
3-4 green chillies finely chopped (increase it if u want more spicy)
1 teaspoon urad dal
2 teaspoon grated coconut  ( I use frozen)
3-4 teaspoon oil
1/2 teaspoon mustard seeds
1/4 Asafoetida (Hing)
Salt to taste
1/4 cup water

How I Prepare
1. Pressure cook horsegram with little water and salt. I took 2 whistles. The bean should not be too hard or too mush.

2. Take a pan heat up the oil. Add hing, mustard seeds. Let the seeds splutter. Add urad dal, curry leaves, green chilies and whole red chilli.

3. Saute until the urad dal is golden brown in color.  Add onions, saute them until translucent.

4. Lower the flame,  add cooked gram and salt to taste. Mix everything nicely and cover the pan with lid and cook it for few minutes.

5. Garnish with coriander and coconut. Serve it hot as side dish or salad.

Horse gram curry/Kollu/Kulthi

Horse gram known as Kulthi in hindi, is not a common lentil used in our daily cooking. Recently hubby and I were doing South Beach diet and in phase 1 you should avoid sugar and carbs completely. Being vegetarian the only means of protein for us was lentil/dal. Initially it sounded weird to eat lentils everyday without any roti or rice. But eventually I got used to it and thanks to South Beach diet I was able to shred my pregnancy and post pregnancy weight completely :).During this phase I started to try different lentil than usual and Horse gram was one among them. Before the diet I used to use horse gram once in 6 months or so. But now I started to use them more. So for convenience I sprout them in bulk and freeze it. You can make soup, sundal, busssaru (typical karnataka style), curry etc and having them ready is quite handy you need not plan in advance. I will share the curry recipe the way my MIL makes.   I have used the frozen sprouted beans here. You can use freshly sprouted or non sprouted too. It tastes great.

Ingredients
1. 2 cups of horse gram (frozen, freshly sprouted or soaked in water overnight)
2. 1 large potato
3. 1 medium sized onion
4. 3-4 gloves of garlic
5. 1/2 inch ginger
6. 1-2 green chillies
7. 1 large tomato
8. 2 teaspoon of grated coconut
9. 3-4 whole red chillies
10. 2 teaspoon of dhaniya powder
11. 1 clove
12. 1/4 inch cinnamon stick (chaka/Dalchini)
13. 1/2 teaspoon cumin seeds
14. 1/4 teaspoon asafoetida (hing)
15. 1-2 bay leaves
16. Salt to taste
17. Oil
18. Coriander leaves for garnish

How I Prepare
1. In small pan add little oil, fry onion, garlic, ginger, green chilli, red chilli for 3-4 minutes. Add tomato, grated coconut and fry for 2-3 minutes. Grind everything into a smooth paste.
2. Take oil in pressure cooker. Once hot add hing, cumin seeds, cloves, cinnamon stick, bay leaf and saute for 1-2 minutes.
3. Add the grinded paste, dhaniya powder, and potato. Saute it for 3-4 minutes.
4. Add horse gram, salt to taste. 1/2 cup of water and mix everything together and pressure cook for 2 whistles (or until horse gram is tender).
5. Garnish with coriander leaves and serve it hot with rice or roti.

Notes
1. If you use the frozen one, take one more whistle to defrost.
2. Adjust the spices as per your taste.

Idli/Sambar/Chutney

Idli Ingredients
1. 3 cup rice
2. 1 cup urad dal
3. 1/2 teaspoon fenugreek seeds (methi)
4. Salt to taste
5. 1/2 cup Mamra(puffed rice) or 1/2 cooked rice.

How I Prepare
1. Soak rice along with fenugreek seeds for 4-5 hours, and urad dal for 1 hour in cold water. The dal should be thoroughly washed.
2. Grind urad dal into smooth paste, by adding little water each time. Make sure paste is not watery. Empty the urad dal paste in a big vessel.
3. Grind rice with puffed rice/cooked rice into a smooth paste. We don't want it to be too coarse.
3a. If you are using puffed rice, soak it in water for 1-2 minutes and add it to rice while grinding it.
  3b. If you are using cooked rice, then add it to the rice while grinding.
4. Empty the grinded rice in the same bowl as urad dal. Add little salt and mix it with hand nicely.
5. Leave the mix for 8-10 hours to ferment
6. Once fermented, Pour the batter into greased idli moulds and steam for 10-12 mins for super soft and spongy idlis.

Tips
1. In US the weather is not same all year around, therefore in the night before sleeping. I preheat my oven to 250F and switch it off and keep the bowl in the oven for whole night with oven light on.

2. If the batter is nicely fermented then you will notice small little bubble in batter. For some reason if it is not fermented enough,  you add little bit of eno before placing the batter in idli mould.

Sambar (My mom method and my all time favorite with Idli) Ingredients

1. 1/2 cup toor dal

2. 1 large onion, 1/2 cut into big chunks for grinding and 1/2  cut into long slices

3. 1 large tomato, 1/2 cut into big chunks for grinding and 1/2 chopped into pieces

4. 1-2 cloves of garlic cut into long slices

5. 1/2 inch ginger cut into big chunks

6.  1 cup of vegetable (Carrot and beans, and add few drumsticks if available)

7.   2 teaspoon of sambar powder

8. 1/2 teaspoon of red chilli powder.

9. 1/4 teaspoon turmeric powder

10. 1/4 teaspoon cumin seeds (jeera)

11. 1 teaspoon tamarind pulp

12. 1 teaspoon of grated coconut

13.  Few curry leaves

14. 1/2 teaspoon mustard seeds

15. 1 red whole chilli

16. Salt to taste

17. Oil 

18. 1/4 teaspoon of asafoetida (hing)

19. 4-5 cups of water

20. Few strings of coriander

How I Prepare

1. Pressure cook dal with turmeric powder and 2 cups of water.

2. Cook all the vegetables until they are tender. I generally add all of them together and pressure cook for 1 whistle.

3. In pan add little oil, once hot add jeera, garlic cloves, ginger, onions (big chunks) and saute it nicely until the onions are translucent.  Add tomato (big chunks), grated coconut, 1 string of coriander leaf and saute for 1-2 minutes. Let the mixture cool and then grind it into a smooth paste by adding sambar powder, red chilli powder and tamarind pulp.

4. In a pan add oil for tadka, add hing, mustard seeds, curry leaves and whole red chilli and saute. Allow the mustard to splutter. 

5. Add remaining sliced onion and saute it until translucent  Added chopped tomatoes saute it until the tomato are cooked. Add the grinded mix and bring it to boil.

6. Add the above mix to the dal along with cooked vegetable mix and adjust the consistency by adding water. Add salt to taste and boil it nicely. Garnish with coriander.

Chutney Ingredients

1. 2 handful of dalia (Kadale pappu)

2. 1 cup grated coconut

3. 1 garlic clove

4. 1/2 teaspoon tamarind pulp

5. 1/4 teaspoon cumin seeds

6. 5-6 green chilli

7. Few strings of coriander (i take only 4-5 leaves, i don't like the chutney to have more coriander flavour)

8. 1/2 inch of ginger.

9. Little water

10. Salt to taste
11. 1-2 mint leaves (optional)

For tadka

1. 1-2 teaspoon of oil

2. 1/2 teaspoon urad dal

3. 1/2 teaspoon mustard seeds

4. Few curry leaves

5. 1 whole red chilli

6. 1/4 teaspoon of asafoetida (hing)

How I Prepare

1. In mixer add everything except coconut and water. Grind it for 1-2 minute, then add grated coconut and little water and grind it until you get an even paste.

2. Heat up the oil for tadka, once hot add the hing, mustard seeds, urad dal, curry leaves, cut whole chilli in half and saute until urad dal is golden brown. Switch off the stove and add the tadka to chutney and mix.

Red Leaves/Amaranth leaves Sambar/Dantina soppu Huli

Amaranth leaves also known as red leaves is very common in Karnataka and it's known as Dantina soppu. Dantina Soppu sambar goes well with rice and ragi mudde. You can prepare either sambar or andhra pappu (without sambar powder) using these leaves.  I generally make sambar (grinded version) and it is my hubby's favourite.

Ingredients
1. 1 bunch of amarnath leaves.
2. 1 onion. I use half for grinding cut into big blocks and other half is cut into long slices
3. 1 tomato. I use half for grinding cut into big blocks and other half chopped into pieces
4. 1/2 cup toor dal
5. Pinch of turmeric powder
6. 2-3 teaspoon of sambar powder (Or go as per your regular quantity)
7. 2 teaspoon grated coconut
8. 2 cloves of garlic
9. 1 teaspoon Tamarind paste
10. 1/4 whole jeera
11. Salt to taste

For Tadka
12. 1-2 whole red chilli cut into halves
13. 1/4  teaspoon asafoetida (hing)
14. 1/2 teaspoon mustard seeds
15. Oil for tadka
16. Few Curry leaves

How I Prepare
1. Pressure cook toor dal for 2 whistles with turmeric powder.
2. Wash the leaves and chop them into small pieces. If the stem is tender you can chop them too. It taste good.  Add leaves, half cut onion, tomato and little salt to the cooked dal and pressure cook for 1 more whistle. Add little water if required.
3. Heat up little oil in a pan, add onion, garlic cloves and jeera to it. Saute it until onion is translucent. Add remaining half tomato, grated coconut and saute it for 1-2 minutes. Allow the mixture to cool.
4. Grind the above mixture into smooth paste with sambar powder and tamarind paste.
5. Add the grinded paste to the cooked dal. Adjust the consistency by adding some water. Don't make it watery. This sambar should be thick.
6. Cook it on medium flame until the sambar starts boiling. Add Salt as per taste
7. Take a small pan, heat put up oil. Add hing, mustard seeds, curry leaves and whole chill and saute for 1 minute. Add the tadka to the boiled sambar.
8. Serve hot with rice and papad.

Ragi Rotti (Easy way)

Ragi Rotti is a breakfast item in Karnataka and it is quite filling. It is made of ragi (finger millet) flour. It is prepared in the same way as Akki rotti (Rice flour rotti). Ragi flour is easily available in Indian stores over here. Many people have different technique to spread the rotti dough, some spread the rotti over banana leaf, some on plastic cover and some on steel plate. In my house my mom used to spread it on a flat steel plate and then place the steel plate on the hot tava. After few minutes she use to separate the rotti from the plate and drop it on tava and cook it. This method is bit time consuming and there are chances that the rotti might break, if you don't allow it to cook properly on one side before taking it out from plate. Later after marriage I found that my MIL  has a different technique and she followed none of the above methods. She takes the dough spread it directly on the tava (before heating up the tava) and then keep the tava on stove to cook it. It cooks perfectly without any broken piece. I have been using her method every since for both ragi and Akki rotti.

Ingredients
1. 1 1/2 cup ragi flour ( you can make approximately 4-5 rotti)
2. 1/4 cup rice  flour
3. 1 onion medium/big size finely chopped
4. 4-5 green chillies finely chopped (increase/decrease it per your taste)
5. 1/2 teaspoon cumin seeds (jeera)
6. Few string of coriander leaves finely chopped
6. Salt to taste
7. Water to mix dough
8. Oil


How I Prepare
1. Add ragi, rice flour in a mixing bowl. Add onion, green chilli, coriander, salt, cumin seeds and mix it nicely by crushing onions with your hands for few minutes. This allows to get more flavour incorporated in the flour.

2. Start adding water little by little and knead it nicely in a dough. The dough should be such that its easy to spread. It should not be too hard.

3. Take a tava spread little oil in it and take small ball size portion of dough and spread it evenly on the tava using your hands.

4. Cook both the sides of rotti by applying little oil. Serve it hot with ghee or any chutney you like. It's best when eaten hot.

Notes
1. Once one rotti is cooked, switch off the stove. Remove the rotti from the tava. Turn the tava such that the bottom side is under the tap. Run it under the water for 1-2 minutes. The tava will become cool to make the next rotti.

2. Alternatively if you have two tava, you can allow the tava to cool naturally and make the next rotti on a different tava.

Indian Flat Beans Curry/ Chaprada Avere Palya

Indian flat bean or Val Papdi in gujarati or Chaprada Avere Palya in Kannada is prepared as a side dish and served with hot roti or rice. I generally prefer with rice than roti. This curry is one among those vegetable which was never made in my house (Marwari Jain family). The reason for this is my parents are from Rajasthan and Rajasthani cuisine do not include lots of green veggies, due to the climatic condition of the region. I was born and brought up in Bangalore but still this vegetable didn't make it entry in my list either, until I got married to my hubby belonging to Iyengar family from Bangalore. In States this veggie is easily available in all Indian store year round and for first time my hubby thought me how to cook it? I made couple of changes and came out of my own version.   

Ingredients
1. 1/2 lb of Indian flat bean
2. 1 medium sized onion
3. Few curry leaves
4. 1-2 whole red chilli break into half
5. 3-4 green chillies finely chopped (increase it if u want more spicy)
6. 1 teaspoon urad dal
7. 2 teaspoon grated coconut  ( I use frozen)
8. 3-4 teaspoon oil
9. 1/4 teaspoon turmeric powder
10. 1/2 teaspoon mustard seeds
11. 1/4 Asafoetida (Hing)
11. Salt to taste
12. 1/4 cup water

How I Prepare
1. Wash beans thoroughly with cold water, using your hands remove strings from both the ends. Take handful of beans at once place on cutting board and cut beans into small pieces (1/4 inch)

2. In a pressure cook add cut beans, 1/4 cup water, little bit of water and cook it for 1 whistle. The reason I do this sometimes the beans tend to be hard and pressure cooking them lightly will make sure all beans are evenly cooked. Alternatively you can boil direct on stove for few minutes

3. Take a pan add oil. Once the oil is heated up add hing, mustard seeds. Let the seeds splutter. Add urad dal, curry leaves, green chillies and whole red chilli.

4. Saute until the urad dal is golden brown in color.  Add onions, saute them until translucent.

5. Lower the flame, add turmeric powder, salt to taste and cooked vegetables. Mix everything nicely and cover the pan with lid and cook it for few minutes.

6. Garnish with coriander and coconut. Serve it hot.

Note
1. While adding beans to the tadka mix make sure to drain the water. This curry should be dry. You can drain the beans and keep water handy in case u see the curry to be too dry you can add it little by little.

2. I  put the frozen coconut packet in microwave for 30 sec. This helps the coconut to thaw quickly and easy to garnish.

3. Alternatively beans can be cooked without pressure cooking too. Add the cut beans to the tadka mix and cook it. It's just that it takes more cooking time.

4. You can skip onion's too and just go with basic tadka ingredients.

Beetroot Curry/Beetroot Palya

Ingredients

1. 2 Beets medium sized
2. 1 whole red chilli
3. 3-4 green chilli cut into small piece
4. Few curry leaves
5. 1 teaspoon of urad dal
6. 1/4 spoon Asafoetida (Hing)
7. 2 teaspoon of shredded coconut (I used frozen)
8. 1/2 teaspoon of mustard seeds (Rai in hindi and sasive in Kannada)
9. Few strings of coriander finely chopped
10. Oil for tadka (2-3 teaspoon)
11. Salt to taste

How I Prepare

1. Remove the beets skin and cut into 1/2 thin inch small pieces.
2. In a saute pan add oil. Once hot add asafoetida, mustard seeds. Allow the mustard seeds to splutter . Then add urad dal, red chilli (cut into half) and curry leaves and saute until the urad dal turns into golden brown color.
3. Add green chillies and beets and saute it for few minutes. Add salt as per taste and close the lid and allow it to cook until beets are tender. Stir it occasionally.
4. Turn the stove off. Garnish the curry with coriander and coconut and mix it once.
5. Serve it hot with roti or rice.

Note
1. Add little water while cooking if required. Beets should get cooked with the moisture of itself. Closing the lid helps to retain the moisture. 

Bisi Bele Bhath

Bisi Bele Bhath is an authentic dish in Bangalore. Bisi means hot, Bele means dal and Bhath is generally refers to any mixed rice. Each household in Karnataka has their own unique recipe for  B³. It's so famous that most fast food restaurants in Bangalore serves this. My mom who is basically from Udaipur was completely new to South Indian cooking but over a period of time she mastered most of the south indian dishes and this was a special dish in our home made during the winter/rainy nights. My mom makes the bisi bele bhath powder from scratch but I generally use MTR bisi bele bhath powder and it comes out equally good.

Ingredients

1. 1 cup of rice

2. 3/4 cup of toor dal (yellow pigeon peas)
3. 2 cup of vegetables (Peas, Carrot, Beans optionally you can also add cauliflower, potatoes, bell peppers)
4. 1 large onion, 1/2 for grinding and cut other half into slices.
5. 1 tomato cut into small pieces.

6.  2 cloves of garlic

7.  1/2 inch ginger

8.  2 teaspoon MTR BBB powder

9. 1/2 teaspoon sambar powder

10. 1/2 teaspoon red chilli powder

11. 1/4 teaspoon turmeric powder
12. 1 clove

13. small piece of cinnamon stick

14. 1 whole cardamon  

15. 2 bay leaves

16. 1 teaspoon Tamarind pulp 

17. Salt to taste
18. Oil for tadka (4 teaspoon)
19. 1/4 tsp Asafoetida (Hing)
20. 2-3 whole red chilli 
20. 8-9 cups of water (Based on consistency you like)
21. Ghee for garnish
22. Coriander for garnish


How I Prepare
1. Pressure cook rice and dal by adding turmeric powder, little bit of salt and 4-5 cups of water.  Take 2-3 whistles more then usual as the rice should be mushy.

2. Pressure cook vegetables too separately as usual. No need to overcook them. Optionally you can cook vegetables directly by boiling them with water in a pan.

3. Grind onion, garlic and ginger into a smooth paste.

4. In a big pan add oil. Once hot add  hing, clove, cardamon, cinnamon stick, bay leaves, whole red chilli and saute for 1-2 minutes then add grinded paste followed by sliced onion and saute it nicely until the onions are translucent.

5. Add chopped tomatoes cook it for 2-3 minutes. 

6. Add all the powders followed  by tamarind pulp and salt. Add little water if needed and cook it until the oil separates out of the masala. 

7. Add cooked rice/dal and vegetables to the above and mix everything well, Add more water if required and adjust to a consistency of a khichadi. Allow it to cook for few minutes.

8.  Garnish it with coriander and Serve it hot with a dollop of ghee and some chips/papad or  kara boondi

Note
1. Some people whom I know cook rice, dal and vegetables directly in masala instead of pressure cooking it. I tried both the ways and I like the way my mom does it. 

Bangalore Masala Puri

Ingredients

1. 1 cup dry yellow peas, soaked for 4-5 hours or overnight.
2. Small medium size onions finely chopped
3. Small ripe tomato chopped in small pieces
4. 1/2 teaspoon roasted cumin seed powder
5. 1/2 teaspoon black salt
6. 1/2 teaspoon amchur powder
6. 1/2 teaspoon black pepper powder
7. 2 cloves
8. 2 bay leaves
9. Salt to taste
10. 3-4 green chilli paste (add more for spice)
11. Tamarind chutney (I used home made)
12. Green chutney (I used home made)
13. Corainder leaves for garnish
14. Chat masala
15. Lastly have some pani puri's or flat sev puri (ready or homemade)

How I Prepare

1. Pressure cook soaked peas with cloves, bay leaves, little salt with 2 cups of water.  Let it cook for 3-4 whistles. If  peas are not well cooked , cook it for couple of more  whistles or until they are mushy.
2. To the pressure cooked  peas, add cumin powder, black salt, green chilli paste, black pepper powder, amchur powder and boil for 2-3 minutes. Add more water if required. By now the peas should be in semi solid state (few peas smashed and some whole)
3. Taste the above gravy and adjust salt and spice accordingly.
4. Take a bowl, crush few puris. I usally take 3-4 per bowl.
5. Add 2-3 spoons of cooked peas mixture. 
6. Top it with onions, tomatoes, coriander, green chutney, tamarind chutney and sprinkle some chat masala and its ready to eat :)

Tip
1. If cooked peas is watery, mix one teaspoon of roasted dalia powder with little water and add it to the gravy and boil  for 2-3 minutes. Gravy will become thick.