Vatana tonak (white peas curry)

Ingredients

• 1 cup dried white peas (vatana), soaked overnight
• 1 cup grated coconut
• 6 dried red chillies
• 1 tbsp coriander seeds, ½ tsp cumin seeds, ¼ tsp peppercorns
• 4 cloves and 2.5 cm cinnamon
• 1 tbsp poppy seeds (optional)
• 1 onion, sliced, plus 1 onion finely chopped
• ¼ tsp turmeric powder
• 1 tsp tamarind pulp
• 2 tbsp oil
• Salt to taste

Method

1. Pressure-cook the soaked peas with salt and turmeric until soft but whole.
2. Roast the sliced onion and coconut in a little oil until brown. Dry-roast the whole spices and chillies.
3. Grind the roasted onion, coconut and spices to a fine paste with water.
4. Heat the oil, fry the chopped onion until golden, add the paste and fry for 3–4 minutes.
5. Add the peas with their water, the tamarind and salt, and simmer for 10 minutes until thick. Serve hot with poi or pav.