Ingredients:

Fresh pigeon peas – 500gms
Green chilli – 2, Cut vertically into two
Onion – 2 medium, cut into small pieces,
Tomato puree – 1 tbsp
Red chilli powder – 2 tsp
Haldi – 1/8 tsp
Dhania powder – 1 tsp
Garam masala – 1/2 tsp
Oil – 3 tbsp
Ginger and garlic paste – 1 tbsp
Salt
Paste of 1 tsp of poppy seeds and 1 tbsp of fresh coconut
Chopped coriander leaves – 1 tbsp
Cloves – 2
Cardamom – 2
Cinnamon – 1/2 inch pieces
Bay leaf – 1

Method:

1. Heat oil in a cooker. Add cloves, cinnamon, cardamom, bay leaf, onion and chilli pieces. Fry till onion turns pink and soft.
2. Add ginger garlic paste. Fry till raw smell goes. Add dhania powder, haldi, red chilli powder. Mix and fry for 2 to 3 minutes.
3. Add tomato puree and salt. Cook for 2 minutes.
4. Add peas and 400 ml water. Mix well and cook up to 3 to 4 whistles.
5. After steam escapes add paste of poppy seeds and coconut. Mix and cook under sim for 2min. Add water if necessary.
6. Sprinkle chopped coriander leaves and remove.
7. This preparation is very delicious and nutricious. It goes very well with any rice preparation /chapathi /poori /dosa.