Peas Bhaji (Pattal Bhaji or Tonak) Recipe

Peas Bhaji (Pattal Bhaji or Tonak) Recipe.

Peas Bhaji (Pattal Bhaji or Tonak) - This dal is a fantastic lentil dish with rich spices. 

It goes great with basmati rice and is simple and easy to make. 

The British Dal Festival kicks off on the 10th of February 2019 in celebration of the first-ever United Nations World Pulse day. 

To honour the humble pulse, I thought you might like some dal recipes:

Sultani Dal - A classic Indian dish, dal goes as well with hot chapatis as it does with plain boiled rice.

Dal Makhani- is a rich Punjabi dal of urad gram (also known as whole urad beans or black lentils) and rajma (red kidney beans), rather than the split lentils or peas used for most dals. The name literally means “buttery dal”.

Dal Saag - Split Yellow Pea And Spinach Dal.

Phaanu – This rich, creamy vegan dal recipe works perfectly as an Indian main dish.

How To Make Peas Bhaji (Pattal Bhaji or Tonak):

Serves 4 (with rice or flatbreads)

Ingredients:

1 cup dried yellow peas/vatana
1/2 cup onion
3/4 cup coconut (preferably dry coconut)
1 tsp garam masala
1/2 tsp chili powder
1/4 tsp tamarind extract or 1-2 pieces of tamarind
oil
salt

Method:

1. Soak pulses in water (If you are using yellow/green peas, soak it overnight).
2. Pressure cook until they are soft.
3. Heat a little oil and fry 1/4 cup onion. When the onion turns brownish, add coconut and fry till coconut also turns brownish. Grind it with the tamarind.
4. Heat a little oil and fry onions. Add chili powder, garam masala, the paste (see above), the cooked pulses and salt. Cook for 7-8 minutes. Make sure the bhaji should be watery (pattal).
5. Serve with pav or chapathi.

Peas Bhaji (Pattal Bhaji or Tonak) Recipe.

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Peas Bhaji (Pattal Bhaji or Tonak) - This dal is a fantastic lentil dish with rich spices. It goes great with basmati rice and is simple and easy to make.

Recipe and image courtesy of The British Dal Festival.

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