• one Kg Pigeon peas

• two Onions

• dour Tomatoes

• 1 tsp Dhana jeera (powdered cumin and corriander seeds)

• 1/2 tsp Haldi (Turmeric powder)

• four Green chilies

• Salt

• Milk of three coconut in two separate strengths

.

METHOD

1. Soak the peas in water a day before making it.

2. Boil the peas and drain the water.

3. Add grated onions and tomatoes.

4. Add turmeric powder, dhana jeera, salt to taste and the whole green chilies.

5. Keep the first strength of coconut milk a side. Use the second strength (thinner) coconut milk to boil the peas.

6. Don’t let the coconut milk to dry completely, add the 1st strength (thicker) coconut milk and let it cook for another 5 to 10 minutes.

7. To be served with mamri (mandazi) or chapati.