This pattani masala can be served with Poori, Chapati or any other Indian bread.
- Dry white peas (Pattani) – 1 cup
- Tomato big size – 1
- Onion – 2
- Cinnamon stick – small piece
- Cloves – 2
- Red chillies – 2
- Coriander seeds – 1 tablespoon
- Turmeric powder – 1/4 teaspoon
- Fennal seed (Sombu) – 1 teaspoon
- Curry leaves few
- Oil – 2 tablespoon
- Salt – 1 teaspoon or as per taste
- Soak peas (pattani) in water for about 8 to 10 hours or over night. In a pressure cooker add the soaked peas along with two cups of fresh water and a pinch of salt. Cook for two to three whistles.
- Chop one onion finely and keep it aside. Cut another onion and tomato into medium size pieces.
- In a kadai add one teaspoon oil. In the oil fry red chillies, coriander seeds, cinnamon stick and cloves for few a seconds and remove them from the kadai. In the same kadai add one more teaspoon of oil and fry the medium size onion pieces for a few seconds. Then add the tomato pieces and fry for a few more seconds. Let the fried items cool for a bit. Then grind all the fried items (including chillies, coriander seeds, cinnamon, cloves) to a smooth paste.
- Take one or two tablespoon of cooked peas and grind it with little water to a paste. Keep it aside.
- In a kadai add one tablespoon oil. When it is hot, add fennel seeds (sombu) and fry it just for a second. Add the curry leaves and the finely chopped onions. Fry them until the onion becomes transparent.
- Then add the ground paste, turmeric powder, salt and fry for a few seconds. Then add cooked peas along with the water in which it is cooked. Add ground peas paste also. Mix well.
- Check for salt. If you need, you can add little more water. Allow to boil for few minutes. The Pattani Masala is now ready.