Ingredients vegetarian 4 servings

• 4 cups dried green peas (green vatana)
• 4 tbsp tamarind paste
• 3 tsp cumin seeds
• 3 tsp mustard seeds
• 2 green chillies - chopped
• 2 tsp turmeric powder
• salt - to taste
• 3 tbsp sugar (or jaggery)
• 2 tbsp lemon juice (optional, add to taste)
• 2 tbsp red chilli powder
• 2 tsp garam masala powder
• 3 tbsp oil
• 1/2 cup chopped coriander

 Garnishing

• 1 cup coriander - chopped
• 1/2 cup onions - chopped
• 2 cups thick Sev (you can find it easily at an Indian store)
• Red Garlic chutney - to taste
• Green Coriander chutney - to taste
• Date-Tamarind sweet chutney - to taste

Directions

1. Soak the dried green peas in water overnight or at least for 4-5 hours. Then pressure cook them upto 3-4 whistles so they are well-cooked, almost mashed.
2. Now take a pan, add the oil to it, then the cumin and mustard seeds.
3. When they start spluttering, add the green chillies, saute for a minute, then add the boiled peas to this.
4. Add the tamarind paste and sufficient amount of water to make it like a gravy. Most of the water will evaporate later, so don't worry if the curry looks thin initially.
5. Now add all the dry spice powders, salt, lemon juice and sugar. Let this boil on medium flame for some time.
6. Adjust seasoning to your taste, then finally add the chopped cilantro (reserve the other for the garnish). Remove from flame and set aside.
   
7. Meanwhile, make all your chutneys in advance, or get the ready-made ones from the store.
8. Now take the gravy in a bowl or plate, add all 3 chutneys according to your taste. Sprinkle some sev on the top to add the crunch, and top it off with chopped onions and coriander. Serve hot with bread pieces sautéed in ghee or butter
   

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