• Prep Time 15-20 minutes
  • Cook Time 40-45 minutes
  • Serving For 4 People
  • Difficulty Medium

Recipe Description

Dried black peas cooked in a spicy masala a popular Maharashtrian dish.


  • Black dried peas – 1½ cups
  • Vegetable oil – 2 tablespoons
  • Onion, sliced – 1 no
  • Dry coconut, grated – ¼ cup
  • Garlic cloves – 5 no
  • Grated fresh coconut – ½ cup
  • Asafetida – a pinch
  • Red onions, chopped  – 2 no
  • Ground turmeric – ½ tsp
  • Table salt – to taste
  • Red chile powder – 2 teaspoons
  • Cumin powder – 1 teaspoon
  • Coriander powder – 1 teaspoon
  • Hot water – 4 ½ cups
  • Kokum (gamboge) – 4 petals
  • Grated jaggery – 2 teaspoons
  • Garam masala powder – 1 teaspoon
  • Chopped fresh cilantro leaves – 1 tablespoon



  1. Place the black peas in a large bowl and wash thoroughly 2 to 3 times. Soak them in the same bowl in 3 cups water for 10 to 12 hours.
  2. Drain the peas in a colander and place it in a muslin cloth. Tie up the muslin cloth with a sting and set it aside covered preferably in a warm area for the next 8 hours when they will begin to sprout.
  3. Place a non-stick medium sized frying pan on medium heat and pour in 1 tablespoon oil. Add the sliced onion and sauté for 2 to 3 minutes or till they are a light brown in color.  Add the grated dry coconut and sauté for 2-3 minutes more.  Add the garlic, mix and continue to sauté for 1 minute. Take the pan off the stove top and set it aside to cool.
  4. Transfer the mixture into a blender jar and blend into a fine paste with ½ cup water. Transfer into a small bowl and set aside.
  5. Place ¾ of the fresh grated coconut in the blender jar and blend with 2 tablespoons of water to a fine paste. Transfer into another small bowl and set aside.
  6. Place a non stick medium sized deep pan on high heat and pour in the remaining oil. When small bubbles appear at the bottom of the pan, add the asafetida, chopped onions and sauté on high heat for 3 to 4 minutes or till the onions are golden brown.
  7. Add turmeric, salt, chile powder, cumin powder, coriander powder and the sprouted peas and stir to mix well.
  8. Add the hot water, and bring it to a boil on high heat. Reduce heat to low, cover and cook for 30 minutes or until the peas are soft.
  9. Add the kokum petals, coconut-onion paste and fresh coconut paste and mix well.
  10. Let the curry simmer for 15 minutes more.
  11. Add the grated jaggery, garam masala powder and cilantro leaves and mix well.

Take the pan off the stove top and transfer the curry into a serving bowl. Garnish with the remaining grated coconut and serve immediately.


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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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