Chanya Ros / Yellow Dry Peas Curry

March 28, 2016

This is the no onion, no garlic dry peas curry, usually prepared during holy days . Goes well with Rice . The gravy is prepared from grated fresh coconut with added spices.

1/2 Cup Chana /Yellow dry Vatana
Salt
Ingredients for the gravy:
1 cup Fresh Grated Coconut
1 Tablespoon oil
1/2 Teaspoon Turmeric Powder
1 Teaspoon coriander Seeds
2-3 Black Pepper corns
2-3 Cloves
1 Teaspoon Sauf/Fennel Seeds
2-3 Dry red Chilies
1 Small marble size ball of Tamarind
Ingredients for Tempering
1 Tablespoon Ghee/Clarified Butter
Pinch of Hing/ Asafetida
1/2 Teaspoon Cumin Seeds
1/2 Teaspoon Mustard Seeds
3 Slit green chilies
8-10 curry leaves
Handful of chopped coriander leaves / Cilantro

Soak vatana for 4-6 hours or overnight and pressure cook them with 1 teaspoon salt for upto 2 whistles.
See the full directions on my site

Nutritions

Calories
1217

Sodium
5098mg
212% DV

Fat
63g
97% DV

Protein
33g
67% DV

Carbs
151g
51% DV

Fiber
42g
171% DV