• Dried green / white peas 150 g
• Tomatoes 3 nos - Medium
• Onions 3 nos - Medium
• Green Chilli 2 nos
• Fresh Coriander leaves ¼ bunch
• Ginger garlic paste 1 tsp
• ODW Turmeric Drops 2 drops
• ODW Cumin Drops 2 drops
• ODW Cinnamon Drops 2 drops
• ODW Cardamom Drops 2 drops
• ODW Clove Bud Drops 3 drops
• Bay Leaf 2 nos
• Chilli Powder ¾ tsp
• Kashmiri chilli powder 1 tsp
• Turmeric powder ½ tsp
• Coriander Powder 1 tsp
• Chole Masala 2 tsp
• Sunflower Oil 3 tbsp
• Mustard Oil 1½ tbsp
• Lime 1 nos
• Salt 2 tsp
• Water 750 ml

• Wash and soak the dried peas overnight. Rinse off the soaked water and put in place it in a pressure cooker pan with just enough water just to cover the peas. Add 1 spoon salt, ODW turmeric, cumin, and ginger drops. Pressure cook on a high flame till the 1st whistle then simmer for 5 mins and turn off the flame.
• Veg prep :
  Tomatoes – Rough chop
  Onions – 2 chopped for the gravy , 1 finely chopped for the garnish
  Coriander leaves – Separate the leaves and stalks. Finely chop the leaves for garnish
  Green Chilli – chop into 3-4 pieces
  Lime – Cut into wedges
  
• Strain the cooked peas and save the cooked liquid.
• Blend a few spoons of the cooked peas with a bit of the water it was cooked in
• Dice rest of the vegetables and marinate them with chop garlic, onion and Olive oil
• Grill all the processed vegetables in medium heat and season them with salt & pepper and chill it to 60*cl.

• In a heavy bottom pan add the sunflower oil and heat over a medium flame
• When the oil is hot, add the ODW cinnamon, cardamom and clove bud drops. Add the chopped onion and sauté till they are transparent
• Add the blended tomato paste and continue sauteing
• Add the turmeric and chilli powder and cook for 2 minutes. Then add the coriander powder and kashmiri chilli powder and continue cooking for 5 mins.
• Add the mustard oil, blended peas and salt to the gravy. Stir the gravy well
• Add the chole masala and the cooked peas. Simmer for 10-12 mins.
• Check salt. Turn off the flame
• Serve topped with the chopped coriander, raw onions and a squeeze of lime juice

Garnish Finely chopped onions, coriander leaves and lime wedge.
Accompaniments Goes well with Roti / Pulao / Rice / Samosa