Sweet Paratha Sauce Recipe

Spicy Sauce For Dipping Sweet Filled Paratha

In a skillet, dry roast until just blackened, and set aside:

2 Tablespoons unsweetened coconut

In a bowl, combine and set aside:

1 1/2 cups cooking water from the split peas for Sweet Filled Paratha, pg. 77

1/4-1/3 cup of the sweetened, pureed peas from the Sweet Filled Paratha, pg. 77

a few whole, plain, cooked split yellow peas (opt.)

Combine in a blender:

1 Tablespoon fresh coriander leaves (cilantro), chopped

1 1/2 teaspoons garam masala

1 teaspoon cumin seeds

1 teaspoon cumin/coriander powder

1 clove garlic, whole

the blackened coconut

Add the blender mixture to the pea and water mixture, and set aside.

In a saucepan, heat:

1/2 Tablespoon vegetable oil

pinch hing

1 teaspoon cumin/mustard/sesame seeds mixture

When the seeds pop, add:

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon turmeric

1/2 teaspoon hot red pepper powder

1/4 teaspoon coriander seeds

5 whole peppercorns

2-3 whole cardamoms

2-3 whole cloves

2-3 Indian bay leaves

Add the spiced pea sauce to the saucepan, and heat together. You may add more water for a thinner consistency, if desired.

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