Category: Dinner, Festive Recipes, Lunch, Traditional
Cuisine: North Indian

Yields: 5 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 30 Mins Total Time: 50 Mins
Making side dishes for phulka / rotis/ rice is a challenge for me. I was cleaning up the pantry and found lots of potatoes hiding up there waiting for my attention. Though the routine aloo mutter is what I make when there are lots of potatoes and peas at home. However this time I also had a bunch of coriander leaves that were in the fridge. Quickly I dug on to my cookbooks and found this Dhariwala recipe in Mallika Badrinath’s cookbook. Since I had all the ingredients required in my pantry, I boiled the peas and potatoes, cooked along with coriander based paste, and served them along with some simple coconut pilaf rice. It was a great compliment for this rice. There was some leftover curry and I served them with phulkas for the dinner. It was very complimenting for that too. Do try this simple, yet tasty Dhariwala and enjoy it with your family.
Ingredients
Adjust Servings
- Main Ingredients
- Grinding Ingredients
Instructions
Notes
- I used dry peas and hence soaked them overnight and pressure cooked it. You can also use frozen peas if you wish to. In that case, you can avoid pressure cooking the peas. Just add them when you add the potatoes to the gravy.
- I also drizzled some lemon juice when serving as you can see in the pictured. You can avoid it if you feel the sourness from tomatoes are just fine with you.