Toorichi Chutney

Ingredients

• 200 grams fresh pigeon peas (taza toovar dana)
• 15-20 garlic cloves
• 10-12 light green chillies
• 4 tablespoons oil
• Sea salt to taste
• 1 tsp cumin seeds
• Bhakri for serving

Method

1. Heat a tawa, add garlic and dry roast on medium heat for 4-5 minutes or until golden brown. Transfer into a parat.
2. Break green chillies and add to the same tawa. Dry roast for 4-5 minutes. Transfer into the same parat.
3. Heat 2 tablespoons oil in the same tawa, add toovar dana and sea salt, mix and sauté for 4-5 minutes. Transfer into the same parat.
4. Transfer the roasted chillies, garlic and toovar dana into a blender jar and grind to a coarse paste.
5. Heat remaining oil in the same tawa, add cumin seeds and once they start to change colour, add the ground mixture and cook on 2-3 minutes on medium heat.
6. Allow to cool and serve with bhakri.