2 cups lotus seed/makhana
1 small coconut
1 large onion, chopped
2 tomatoes, puréed
1 tsp garam masala
1 tbsp ginger-garlic paste (optional)
1 tbsp chilli powder
1 tbsp coriander/dhania powder
¼ tsp turmeric/haldi powder
1 cup green peas, shelled
3–4 cups water
2 tsp lemon juice or vinegar
2 tbsp coriander leaves for garnishing
Soak lotus seed in hot water and while the water is still warm drain.
Roast lotus seed. Keep aside.
Shred coconut, steep in hot water and strain to extract ½ cup thick coconut milk. Keep aside.
Heat the oil. Sauté onion and tomatoes followed by garam masala, ginger-garlic paste, chilli, coriander and turmeric powders.
Stir in coconut milk and then add green peas. Add 2 or 3 cups water, cover and let simmer till green peas are cooked.
Add lotus seed and cook further. If necessary add more water.
When done, remove from fire and mix in lemon juice or vinegar. Garnish with chopped coriander leaves.
Serve with brown rice or roti.