This dried green peas Usli doubles up both as a breakfast eat as well as an accompaniment to a meal. One can innovate by making it with onions or even with a Garlic seasoning, though I have today followed the recipe shared by my friend Vidya Rekha Kamath and prepared it the Sattvik way.
Ingredients:
1 cup/ 200 gms dried green peas soaked overnight
Salt
1/4 of a large coconut grated
For the tempering:
One tbsp coconut oil or oil of choice
1 tsp mustard
1 tsp cumin seeds
7 green chillies finely chopped
2 Inch piece of ginger grated
1 dry red chilly broken into two
A chickpea size of Hing/ Asafoetida powdered
2 sprigs curry leaves
Method:
Pressure cook the dried peas with salt to three quick whistles. Allow to cool and if there is any water left behind drain it. Heat oil in a pan. Drop in the mustard seeds and after they splutter add the cumin seeds. Allow them to crackle and then tip in the grated ginger, green chillies, asafoetida, dry red chilly and curry leaves. Toss and tip in the cooked peas. Mix , cover and heat on a gentle flame for a couple of minutes for the flavours to infuse. Garnish with grated coconut.
Serves four.
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