Batani Kootu

How to Prepare

1. Cook 2 cups of toor dal in a pressure cooker with 6 cups of water and a pinch of turmeric until soft (about 3 whistles). Mash lightly and set aside.
2. In a blender, grind 1.5 cups of grated coconut
3. 3 tsp cumin seeds, and 6 green chilies into a fine paste with a little water. Set aside.
4. In a large pot, heat 4 tbsp oil over medium heat. Add 2 tsp mustard seeds and let them splutter.
5. Add 4 tsp urad dal and 4 dried red chilies to the pot. Sauté until the dal turns golden brown.
6. Add 10 cups of fresh green peas (batani) and sauté for 5 minutes.
7. Pour in 2 cups of water, add salt to taste, and cook the peas until tender (about 10-15 minutes).
8. Add the mashed toor dal to the pot and mix well. Adjust consistency with water if needed.
9. Stir in the coconut-cumin-chili paste and cook on low heat for 5-7 minutes, stirring occasionally.
10. Garnish with chopped coriander leaves and serve hot with rice or roti.