Hirwa vatana aamti|Dried green peas rassa-gravy masala|marathi style

Vow ...I simply love this dish.....I like it with rice or simply like to drink it ...My mom prepares the best  hirwa vatana amti.presenting her recipe here,,,,,

Amti is as dear to Maharashtrians as Rasam is to South Indians.

 

Green peas is an annual pulse, legume crop that is consumed throughout the globe. It is usually used in integral part of various cuisines of the world. Dried green peas are obtained when fresh, mature pea pods are dried. The legumes are a good source of dietary fiber and contain high amounts of protein.The peas is obtained as seeds from the pod that occurs on the peas plant and is dried in the sunlight to produce dry pea. This crop is considered to be the best crop for the purpose of nitrogen fixing of the soil as it converts nitrogen into nitrogen nodules in large numbers, keeping the soil fertile.

 

 

Whole dried green peas are a great addition to any curry, soup, or pulao (rice dish with vegetables.) These peas can be rehydrated by soaking in water .

 

Nutritional value of green peas:

 Green peas are full of nutrients which provides good to very good amounts of vitamins, minerals, dietary fibre and protein.A cup of dried peas contains 41 g of carbohydrates ,16 g of protein ,contains 269 calories, and 16 g of dietary fiber. Dietary fiber, which is insoluble fiber, helps lower blood cholesterol levels and controls blood sugar levels.

 

 INGREDIENTS:

 

 1 cup  Hirwa vatana / dry green peas

1 tbsp shredded dry/wet coconut(I used dessicated coconut)

1 tsp cumin seeds,(jeera)

1 tsp mustard seeds(rai)

1 onion chopped

4-5 curry leaves

1 tsp red chillipowder

1 tspn dhania jeera powder(cumin coriander powder)

1 tspn kandalasun masala /marathi kala/goda masala

1 tspn ginger garlic paste

1/4 tsp asafoetida,

1 tsp turmeric powder,

1 tsp jaggery or sugar,

salt to taste,

1 tsp tamarind pulp or 2 kokum,

coriander leaves/cilantro,

1 tbsp oil

 

Tadka / tempering/phodni (optional)

 

8-12 garlic cloves

1 tsp red chilli  powder

4 tsp oil

 

METHOD:

 

1. Wash and soak the Hirwa vatana in plenty of water for 7-8 hours. Rinse and pressure cook the Hirwa vatana till soft.(pls note while presure cooking add little water in cooker vessel & normaly they get cooked in 3 whistles .if you give more whistles there are chnaces that the skin of green peas might come out).

 

 

2. Heat oil in a pan. Add mustard seeds,cumin seeds. When they splutter, add asafoetida,curry leaves,half red chilli powder turmeric powder and ginger garlic paste Add onions pieces and fry till they look translucent.

 

3.Grind coconut with 1 tbsp of boiled Hirwa vatana in mixer to form a paste

 

 

 

 

4. Add ground paste in onion mixture & saute for 2-3 minutes .

 

5.Next add boiled Hirwa vatana followed by some water for desired consistency,remaining chilli powder, kanda lasun masala/goda masala,dhania jeera powder.

 

6 Once curry reaches the boiling stage, add , tamarind, salt and jaggery. Mix well and cook covered further for 5 minutes. If required, add some more water as per consistency you need

 

 

 

 

 

 

 

 

 

 

 

 

 

7. Garnish with coriander leaves and serve with rice or chapati.

 

 

 

8. If you want a spicy version of this curry prepare tadka as mentioned below.Tempering or tadka is optional just to give a spicy touch to amti.

 

10)Heat 3 tsp (take more oil) oil in a tempering pan.Add garlic flakes once oil is hot .Once garlic is golden brown add hing, switch off gas & remove the pan from gas . Next add red chilli powder & mix well in tempering .TAKE CARE NOT TO BURN MASALA.

 

11)Pour tempering on aamti  just before serving

 

 

TIP

1.  Quick method: Instead of soaking the hirwa vatana , roast the hirwa vatana  very lightly and rinse. Now boil them till soft. You can even soak them for 2 hours minimum & --pressure cook with 3 whistles. 
2. You can add boiled potatoes in curry.
3. Substitute kanda lasun masala with any other curry masala of your choice.
4. You can prepare hirwa vatana misal by adding chopped onion,coriander,boiled potato cubes & handful of Mixed farsan{ refers to a mixture of roasted or fried ingredients like chiwda(rice flakes), papdi(salted fried gram flour cookies),cornflakes, peanuts, roasted moth beans, dried fruits,salt and spices. Farsan is popular snacking item in Gujarati and Rajasthani cuisine. They are readily available in the market or can also be prepared at home } to a bowl of hirwa vatana amti.serve this with lemon piece &  pav(indian bread)