Goan Patal Bhaji

Ingredients:

1. White peas (soaked overnight) – 3/4 cup
2. White chickpeas (soaked overnight) – 1 1/2 tbsp (to be soaked separately)
3. Onion – (sliced) 1 medium size, (chopped) 1 small size
4. Fresh scrapped coconut – (3 tbsp)
5. Turmeric powder – less than 1/4 tsp
6. Goan red chillies – 2 to 3 or Red chilly powder – 1/2 tsp
7. Garam masala powder – 1/2 tsp (optional)
8. Cloves – 5
9. Cinnamon – 1/4″ piece
10. Star anise – 2 to 3 petals (seeds removed)
11. Fennel seeds – a pinch
12. Peppercorns – 5
13. Mace – a tiny petal
14. Coriander seeds – 1/2 tsp
15. Ginger – 1 small thin slice
16. Garlic – 1 to 2 cloves
17. Poppy seeds – 1/3 tsp (optional)
18. Tamarind (optional) – a tiny piece
19. Oil – 2 tbsp
20. Salt to taste
21. Coriander leaves (chopped) – 1 tsp

Procedure:

• Boil white peas and keep them aside. (Pressure cook till 1 to 2 whistles or may require more whistles depending upon peas and the type of water.)
• Pressure cook chickpeas separately till overcooked. Let them cool and grind to a fine paste. Keep aside.
• Heat 1 tbsp oil in a wok.
• Add cloves, cinnamon, fennel seeds, peppercorns, star anise, coriander seeds, red chillies and mace.
• Fry till spices give out aroma and remove.
• Fry ginger and remove.
• Fry garlic for 2 seconds and remove.
• Add sliced onion and poppy seeds and fry till onion turns golden brown.
• Add coconut and stir fry till it turns slightly brown.
• Grind spices with onion, coconut and tamarind by adding little water, keep aside.
• Heat 1 tbsp oil in a cooking pan and chopped onion. Stir fry till translucent.
• Add garam masala and boiled peas.
• Add turmeric powder, chilly powder (if used) and salt to taste.
• Add required quantity of water and cook on high flame for 5 min.
• Add ground chickpeas.
• Add ground coconut, onion and spices paste.
• Stir well and simmer for 2 – 3 min.
• Add coriander leaves.
• Serve with pav or puri.