This is a simple dish made for festivals as an offering to god in India.This recipe can be adapted to different kinds of Beans like Rajma, chickpeas, black eyed peas etc. This is also used as a vayanam(Exchange of gifts) during the festival Varalakshmi Vratam of India.
| Preparation time | 20 minutes |
| Serves | 2 |
| Serving Size | 1/2 recipe |
| Calories Per Serving | Approximately 143 per serving |
| Difficulty | Medium |
Ingredients:
2 green chili
1 cup white peas soaked overnight
2 red chili
salt to taste
pinch of hing/asafoetida
2 teaspoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 teaspoons grated coconut
1 sprig curry leaves
Procedure:
1.Pressure cook the white peas for 1 whistle with salt(or until they are firm but cooked)
2.Take a pan and heat the oil.Add the mustard seeds and let splutter, add the cumin seeds and curry leaves and the green and red chili along with the hing and saute for 1 minutes.
3.Add the peas and grated coconut, adjust salt, saute for 2-3 minutes and serve.
Tips:
Usually during festival it is advised to eat satvik food and avoid onion and garlic, so if you are making this outside of the festivals you can also add onion to the dish.
Prathima Koneru 
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