Dhingri Matar (Serves 4)

Ingredients

1 cup shelled peas
25 gms dhingri (dry white mushrooms) -- washed and soaked overnight
3 medium sized tomatoes -- blanched and pureed
4 tbsp oil 4 laung (cloves), 1 stick dalchini (cinnamon)
1 tsp salt 1/4 tsp haldi powder
Some chopped coriander

Grind to a paste together

1" piece ginger, 6 -7 flakes garlic
1 onion
2 red chillies(whole) -- deseeded and soaked in water for 15 minutes.

Roast lightly on a tawa and grind to a powder

1 tbsp saboot dhania ( corainder seeds)
Seeds of 2 moti illaichi (brown cardamom)
1 tsp jeera cumin seeds

Method

Wash the dhingri in 2-3 changes of water. Soak the dhingri overnight. Next morning wash again in two changes of water. Cut the dhingriinto 1/2 " pieces (small pieces) with a knife. Discard any hard portion, if present.

Light roast on tawa -- dhania, jeera and moti illaichi seeds. Cool and powder finely.

Put tomatoes in boiling water, remove the skin and puree.

Grind onion, garlic, ginger and soaked red chillies to a paste.

Heat oil in a pan. Add laung and dalchini. wait for a minute. Add ground onion masala paste, salt and turmeric powder. Stir fry till the onions turn brown and oil separates.

Add dhingri to the fried masala and lower the heat and fry for 4-5 minutes.

Add peas and fry for another 1-2 minutes on low heat.

Add powdered dry masala of jeera, dhania and moti illaichi. Mix.

Add enough water (11/2 cups) to get a gravy. Boil and simmer covered till peas get cooked and oil separates.