Masala - (2 tomatoes, 2-3 garlic, small piece of ginger, 1 onion, Saunf seeds, a small piece of dry crushed bread, 1/2 cup Curd or cashews 4 to 5. Add all the ingredients in the blender and grind till a fine paste)| For seasoning: 2-3 tbsps - chilli powder ( reduce if you want it less spicy).
Soak the peas at least for eight hours or overnight. Next day or when the peas are swollen and easy to break into half, pressure cook it till it is soft and easy to mash.
While pressure cooking the beans, add the tea bags, black salt and green cardamom to get the beautiful tea stain on the beans.
In a heavy bottom wok or kadhai, temper jeera seeds, mace, bay leaf, black cardamom followed by ginger, garlic and sliced onion.
Caramelize the onion by adding the sugar. Once it's golden brown, add the diced tomatoes and cook till well mashed.
Add the masala paste and all the seasoning ingredients and let it cook for about a minute till you get the aroma of all the spices.
In a blender, add half the beans and blitz till it's coarsely ground and not a fine paste. Add the remaining beans and the blitzed beans to the masala and stir well till the spices are well incorporated in the beans.
Add the water and let it simmer for 10-15 minutes. Once the oil layer is formed on the top, the peas are just about ready.
Bawarchi of the Week
Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.