Battani Masala Recipe

Battani Masala is a flavorful South Indian curry made with dried peas (battani), spices, and a delicious tomato-based gravy. It is a popular accompaniment for dosa, puri, chapati, or even steamed rice.

Here’s how to make battani masala recipe:

Ingredients:

For Cooking the Peas:

• Dried green peas (battani): 1 cup (soaked overnight)
• Water: 3 cups
• Salt: ½ tsp
• Turmeric powder: ¼ tsp

For the Masala Base:

• Oil: 2 tbsp
• Mustard seeds: ½ tsp
• Curry leaves: 1 sprig
• Onion: 1 large, finely chopped
• Tomato: 2 medium, finely chopped
• Green chilies: 2-3, slit
• Ginger-garlic paste: 1 tsp

Spice Powders:

• Turmeric powder: ¼ tsp
• Red chili powder: 1 tsp (adjust to taste)
• Coriander powder: 1 tsp
• Garam masala: ½ tsp
• Fennel powder: ½ tsp (optional)

For Garnishing:

• Coconut milk: ½ cup (optional, for creaminess)
• Fresh coriander leaves: 2 tbsp, chopped

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Instructions:

1. Cook the Peas:
   • Soak the dried green peas overnight.
   • Drain and pressure cook with 3 cups of water, salt, and turmeric for 3-4 whistles (or until soft). Set aside.
2. Prepare the Masala:
   • Heat oil in a pan.
   • Add mustard seeds and let them splutter.
   • Add curry leaves, followed by chopped onions. Sauté until onions turn golden brown.
   • Add green chilies and ginger-garlic paste. Sauté until the raw smell disappears.
   • Add chopped tomatoes and cook until they turn mushy.
3. Add the Spices:
   • Mix in turmeric, red chili powder, coriander powder, and garam masala. Sauté for 2 minutes, allowing the spices to release their aroma.
4. Combine the Peas and Masala:
   • Add the cooked peas along with their water. Mix well.
   • Simmer for 5-7 minutes until the gravy thickens slightly.
5. Optional Coconut Milk:
   • Stir in coconut milk if using and let it simmer for another 2 minutes for a creamy texture.
6. Finish and Garnish:
   • Adjust salt to taste.
   • Garnish with fresh coriander leaves.

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Serving Suggestions:

• Serve Battani Masala hot with poori, dosa, chapati, or as a side with steamed rice or pulao.
• For extra richness, drizzle a little ghee over the dish before serving.