Peas Curry

By Hester

Notes: If you are using frozen green peas, then cook for only one whistle in the pressure cooker, and then switch off.
Can add more water if needed or can add coconut milk.

Ingredients

• Dried Green Peas: 250 gm, soaked overnight.
• Onions: 1 medium, sliced.
• Tomatoes: 2, medium, chopped.
• Ginger-Garlic paste: 1 tsp.
• Kashmiri Chilly Powder: 1 1/2 tsp.
• Fresh Coriander Powder: 2 tsp.
• Garam Masala: 1 tsp.
• Turmeric Powder: 1/2 tsp.
• Fresh Pepper Powder: 1/2 tsp.
• Mustard Seeds: 1/4 tsp.
• Whole Spices: Cinnamon, cloves, peppercorns-1/4 tsp each.
• Curry leaves
• Salt to taste.
• Refined Oil: 2 tbsp, can add more if you are not calorie conscious.

Preparation

Step 1

Wash and clean the soaked green peas.

In a pressure cooker, heat 2 tbsp oil, and add in the mustard seeds and the whole spices. Than add the sliced onion, curry leaves, ginger garlic paste and fry till onion starts to brown...on low flame.

Once the onion starts to brown add in the Kashmiri chilly powder, coriander, turmeric, pepper, and garam masala. Mix well, and lightly fry it till the raw flavor diminishes.

Add in the tomatoes and salt. Mix well. You can add a teeny bit of water, as it helps the juices to come out.

Mix well until it is all mushy and blended.

Add in the soaked dry peas.

Pour 1 1/2 cups of water, check salt. Close the pressure cooker and put the flame on high, once whistle comes, simmer the fire for 7 min and then switch off the fire. Once the steam settles it is ready to use.

Serve hot. I served with iddiyapam/rice noodles