Cooking web notes

Last week i managed somehow to make sprouts with channa and yellow peas at home..After making out some sundals for our snacks, there were some leftover sprouted yellow peas which i wanted to finish soon but as gravy..I prepared this simple but a delicious and quick curry which goes awesome as side dish along with rotis, parathas and y not with rice...This curry goes for a puree prepared with onions and tomatoes with spices like coriander seeds, cumin seeds, fennel seeds, grated coconut..This curry get ready quickly and ready to serve immediately...I have pressure cooked the sprouted yellow peas upto a hiss and cooked immediately along with the masala...Delicious, nutritious, healthy also a fabulous curry to enjoy with any dishes..



2cups Sprouted Yellow peas (cooked upto a hiss)
2nos Onions (chopped)
2nos Tomatoes (chopped)
1tsp Ginger garlic paste
3nos Green chillies (slit opened)
1/2tsp Red chilly powder
1tsp Garam masala powder
1tbsp Coriander seeds
1tsp Cumin seeds
1/2tsp Fennel seeds
1/4cup Grated coconut
2tbsp Coriander leaves (chopped)
Oil
Salt
Cumin seeds for tempering

Heat few drops of oil, fry the coriander seeds, cumin seeds, fennel seeds and grated coconut one by one, finally to the same pan add the chopped onions, chopped tomatoes, slit opened green chillies and saute until the veggies get well cooked..Grind all these ingredients together as fine paste and keep aside..

Heat again enough oil in a pan, let crack the cumin seeds, add immediately the ginger garlic paste, fry until the raw smells goes away, add immediately the grounded paste and cook for few minutes until the oil gets separates, add enough salt,water, garam masala powder and redchilly powder to the cooking masala, bring everything to boil..Finally add the already cooked sprouted yellow peas to the masala, cook everything for few minutes..Put off the stove and garnish this curry with chopped coriander leaves..

Serve immediately with rotis or rice!