500 gms black eyed peas soaked overnight
Red Kashmiri chillies
1 Tsp mustard seeds
1 Sprig curry leaves
1 Stem fresh Coriander
Roast 1 fresh dessicated Coconut and 1 big Onion together and keep aside.
Then roast 1 pc Dhagadful, 1/2tsp Mace a little, 1tsp Corriander seeds, 6 Cloves, Cinnamon 2″ stick,1/4 Nutmeg,1tsp Cumin seeds, 1/2 tsp Fennel seeds,5 Red Kashmiri Chillies, 5 Peppercorns, 1Tsp Tumeric pwd.
Then in a mixer put 1 diced Tomato and all Roasted ingredients. Grind to a paste with little Water and keep aside.
In a Cooker heat 2tbs of Oil and fry the Mustard seeds till they pop,then add the Ginger/garlic paste,Green chillies and the Curry leaves and fry for a while.Then add the Ground masala and fry for a min. Then add the Soaked Beans,Salt and Water to your desired consistency and cook on high for three whistles or till cooked.
Garnish with Coriander leaves before serving.