Preparation time: 10 minutes
Soaking time: 8 hours or overnight
Cooking time: 30 ~ 40 minutes
½ cup dried white or green peas
Fry and grind:
2 tbsp oil + butter
2 medium size onions, chopped
2 medium sixe tomatoes, chopped
2 green chilies
½ inch ginger
2 ~ 3 garlic pods
3 tbsp fresh or frozen shredded coconut
¾ tsp red chili powder to taste
¾ tsp coriander powder
½ tsp turmeric powder
½ tsp dry mango powder
½ tsp garam masala powder
⅛ tsp of black salt ( optional)
2 tbsp butter and oil each
½ tsp cumin seeds
Mix Farsan / Mixture or Sev
Minced onion as required
7 ~ 8 buns
- Wash and soak peas overnight or for 7 ~ 8 hours.
- Drain the peas and pressure cook it with required amount of water for 1 whistle or cook it on stove top till it become soft and have to be mashed when pressed with your fingers. Allow it cool.
- Heat 2 tsp oil in a pan, add all frying ingredients and fry till mixture becomes soft.
- Cool and grind it in to fine paste.
- In a same pan or another pan, heat remaining oil mixture.
- Add cumin seeds to splutter, add all masala powders and fry it for 2 minutes in low heat or till you get nice masala flavours. stir continuously or masala powder will easily get burnt.
- Pour ground mixture to fried masala and add required amount of water to required consistency.
- Let it boil for 3 ~ 5 minutes till thicken to gravy consistency.
- Add mashed peas to the gravy and allow it to cook for 3 minutes until everything gets blend together. Adjust salt to taste and add half of minced cilantro and mix it well and cook it for a minute.
- Turn off the heat and serve hot with pav buns or burger buns.
- Heat griddle and add little butter, toast buns on both side until both side become slight golden brown color.
- Traditionally, these gravy is sandwich between pavbuns with onion, cilantro, misal or sev topping.
- Enjoy this dish as your breakfast or as your evening snacks.
NOTE: Don't pressure cook peas more than a whistle or it will become mushy.
Sprinkle Farsan/Sev before serving to retain its crunchy texture.