Delights form the state of Maharashtra are known to be spicy, tangy and full of nutrition, according to the crops of the specific region. Most of the state enjoys the presence of a monsoon type of climate and rich fertile soil. Black peas are an integral part of the diet in the state. The legume is cooked into eh form of a dry serving as also a number of curries. Spouted black pea gravy is a must at least once a week in most Maharashtra homes. This nutritious gravy goes well with bread, rice or chapattis and can even be eaten plain.
Ingredients:
1 cup of black peas (sprouted and parboiled)
1 large onion, sliced
1/2 an onion, chopped finely
1 large tomato, chopped finely
1 cup fresh grated coconut
1 cup of fresh coriander leaves, chopped
4 Cloves
4 Peppercorns
2 tbsp of dried coriander seeds
1 tsp: Chili powder
1 tsp mixed spice powder
1/2 tsp turmeric powder
1/2 tsp cumin seeds
2 tbsp cooking medium (Oil)
Salt to taste
Popular Accompaniments:
The gravy can be eaten with chapattis or rice. Spouted black peas gravy is rich in protein and fiber. It makes for a great diet supplement for those on a reducing spree too. Children and adults are known to enjoy the preparation. You could add to the nutrition factor by including other legumes and even vegetables to the gravy. You could also add to the flavor of the dish by sprinkling the serving with some typical ‘goda’ masala from the heart of Maharashtra. The spice powder mix is known to a distinct flavor and taste. The gravy can be further thickened by smashing some of the black peas with a ladle against the back of the pan. Children can be introduced to legumes with this preparation and when thickened it can be rolled up in chapattis for a great tea time snack – you own innovative black peas Frankie!
Preparation:
In teaspoon of oil, lightly fry the peppercorns, cloves, coriander seeds, sliced onion and grated coconut.
When cool, grind the mixture into a fine paste and set aside.
Main Cooking:
Heat the remaining oil.
Add the cumin seeds and chopped onion and fry till golden brown.
Add sprouted peas, tomatoes and the spice powders along with salt to taste.
Bring the mix or gravy to a boil.
Add the ground paste and sufficient water according to the servings desired.
Presentation:
Boil once over and serve hot, garnished with coriander leaves.
