White Peas Dried (सफेद मटर सूखे) – ½ Cup Dried (½ Cup After Soaking – 1 Cup/205gm)
Onion (प्याज़) – ¼ No
Green Chillies (हरी मिर्च) – 1 No
Water (पानी) – 2½ Cup
Salt (नमक) – To Taste
Turmeric (हल्दी) – ½ Tsp
For Bhaja Masala
Green Cardamom (हरी इलायची) – 3 Pc
Fennel Seeds (सौंफ) – 1 Tbsp
Cumin (जीरा) – 1 Tbsp
Coriander Seeds (साबुत धनिया) – 1 Tbsp
Mustard Oil (सरसों का तेल) – 3 Tbsp
Dried Red Chilli (सूखी लाल मिर्च) – 2 No
Green Cardamom (हरी इलायची) – 5-6 No
Cinnamon (दालचीनी) – 1 Inch Pc
Bay Leaf (तेज पत्ता) – 2-3 No
Cloves (लौंग) – 4 Pc
Cumin Seeds (जीरा) – 1 Tbsp
Onions (प्याज) (Thinly Sliced) – ½ Cup
Green Chillies, Chopped (हरी मिर्च) – 1 Tsp
Ginger Garlic Paste (अदरक लहसुन पेस्ट) – 1 Tsp
Potatoes (आलू) (Small Cubes) – ½ Cup
Turmeric (हल्दी) – 1 Tsp
Chilli Powder (मिर्च पाउडर) – 1 Tbsp
Cumin Powder (जीरा पाउडर) – 2 tsp
Coriander Powder (धनिया पाउडर) – 1 tbsp
Tomatoes, Diced (टमाटर) – 1 Cup
Salt (नमक) – To Taste
Green Chillies, Slit (हरी मिर्च) – 1 No
Bhaja Masala – 1 Pinch
Sugar (चीनी) – Small Pinch
Ghee (घी) – 2 tsp
Tamarind Water (इमली का पानी) – 4-5 tbsp
Onions, Chopped (प्याज) – Handful
Green Chillies, Chopped (हरी मिर्च) – To Taste
Coriander, Chopped (धनिया) – Handful
Sev (सेव) – Handful
Lemon (नींबू) – ½ No
Add the soaked white peas into a pressure cooker. add in a quartered piece of onion and green chilli. add in the water, seasoning and turmeric. seal the lid of the pressure cooker and cook over a high flame till the first whistle, then reduce the flame and cook for another 4-5 whistles. We want the white peas to be cooked but not mashy.
While the white peas cook, you can move onto making the bhaja masala or bengali garam masala. In a small pan add the masalas and roast over a low flame. as the masalas get fragrant and dry up, transfer into a masala grinder and grind to a fine puree.
Once the white pea goes through the whistles, take the pressure cooker off the heat and keep on the side to cool. check the texture and keep on the side.
Now we will move on to the masala. In a kadai add the mustard oil and cook and swirl the oil in the kadhai to reduce the oil’s pungency. Next, add in the whole red chillies, green cardamom, cinnamon, bay leaf, cloves and cumin. give a quick stir and add in the onions.
stir the onions a bit and add in the chopped green chilli and ginger garlic paste and stir for a few seconds.
add in the turmeric, red chilli powder, cumin powder and coriander powder. give a quick stir to cook the masalas, but be careful not to burn them. then add in the tomatoes along with salt and bhuno or roast while stirring for 2 to 3 minutes.
now add in the boiled peas avoiding the water it was cooked in. We will bhuno or roast while stirring in the kadhai for 3 to 4 minutes after all of the water has evaporated.
Once the bhunai is done, add in about a ladle of the white pea cooking water to make the dish saucy.
to garnish add in a tablespoon of imli water. top the dish up with chopped onions, green chilli, coriander, sev. add a slice of lemon and serve.