Green pea usal ( Dried green peas cooked with Indian spices)

Green pea usal ( Dried green peas cooked with Indian spices)
I had this notion that 'usal' meant our 'sundal' & was thus expecting a sundal type of dish , but was delighted to find that the end product turned out to be a dry gravy sort of dish , just the perfect accompaniment for my chappatis! what more in just 10 mins the cooking was over!!:)) I have bookmarked this one for it does not call for the usual ginger-garlic paste, but tastes yum & is loaded with fibre!;) And...... it can cooked in 10 mins! there! are you convinced now to try it out t in your kitchen too?;))) The recipe is from my 'dal roti' cookbook.

Ingredients:
Dried green peas - 1 cup, soaked overnight , pressure cooked & drained, onion - 1, chopped, tomato ( big) - 1/2, chopped, chopped coriander leaves - 2 tbsps, grated fresh coconut - 2 1/2 tbsps, chilli powder - 1 tsp, coriander powder - 1/2 tsp, cumin powder - 1/2 tsp, turmeric powder - 1/4 tsp, salt to taste, cumin seeds - 1 tsp ( level), oil - 3 tbsps, sugar - a pinch ( this is just to balance out the flavours).

Method:
Heat the oil in a pan & season with the cumin seeds. Add the onions & fry till the onions turn translucent. Then add the tomato , chilli pwd, coriander pwd, turmeric pwd, cumin pwd & stir fry for a minute , sprinkling a little water if necessary. Then add the green peas, coriander leaves , salt, grated coconut,sugar & stir till the peas are well coated with the masala paste. Now pour in about 1/2 cup of water or just enough to cover the peas & cook on medium flame till the peas form a semi dry gravy . Serve hot with chapatis or puris:)
Recipe source: Mrs Vimala Patil . If you have the dhana-jeera powder, go ahead & use it, for that is what the original recipe calls for! Since i don't have it in my kitchen, i replaced it with equal amts of coriander & cumin powder.


Today's 'En veetu samayal' - Chappatis served with green pea usal:)