3/4 cup dry green peas, soaked overnight and pressure cooked with little salt (do not use frozen peas, the taste will vary)
1/4 cup toro dal (yellow pegion peas) cooked till soft with a pinch of turmeric
onion-1, finely chopped
Puris – used store-bought (pani puris)
Sev- 1 cup (o size, store bought)
Coriander (Cilantro) leaves- 1/2 cup, finely chopped
Shredded coconut-1 tbsp
Red chilli powder- 1 1/2 tsp
Dry Spices :
cinnamon- 1 inch
coriander seeds- 1 tsp
cumin seeds- 1 tsp
peppercorns- 1 tsp
Nutmeg- a small piece
Dry roast all the spices until light golden brown, then add coconut and fry for a minute and keep it aside.
Grind the spices with coconut, red chill powder and 1/4 cup of water to a smooth paste. Add the toor dal and grind again for a minute.
Take the ground paste in a heatproof pan and add half cup of water to liquefy it. Add salt, sugar and cook for a 5-6 minutes. Add the cooked peas and allow the mixture to blend well. Add more salt if needed. The gravy should not be too thick or too thin.
Crush 4-5 puris on the serving plate.
Spread about 1-2 ladle full of gravy.
Top it up with some grated carrot.
Then add chopped onions
and a layer of sev.