This peas curry reminds me of the chaat I have had at my canteen at office. I wanted to make something similar for Dinner to be served with Chappathi. I have tried this a few times before and is a family pleaser. Its a mildly spiced curry and also can be served with Chaat/ Masala Chaat/Samosa Chaat etc. Its a one pot delicious curry which means less cleaning up.
Serves : 4
Measuring cup : 160 ml
Dried peas : 1 1/4 Cup (About 200 gms), soaked overnight or about 8 hours
Chilli powder : 1 tsp
Garam masala powder : 1/4 tsp
Turmeric : 1/2 tsp
Coriander powder : 1 tsp
Onion : 1 medium, finely Chopped
Tomatoe : 1 medium, finely Chopped
Ginger Garlic paste : 1 tsp
Oil : 2-3 tsp
Bay leaf : 1
Cumin seeds : 1/2 tsp
Spices : (Optional)
Cinnamon : 1 x 1 inch
Cloves : 2
To garnish and serve
Onions : 1 small ,finely chopped
Tomato : 1 small ,finely chopped
Coriander leaves : 2 tsp
Soak the dried peas overnight or for 8 hours.
Heat a pressure pan/cooker and add the soaked Green peas and pressure cook with 1/2 tsp salt and about 1.5 cups water for about 2-3 whistles.
Open the pan and you’ll see that the peas have turned mushy. If still whole and seem uncooked, you can further cook them in the next stage
Transfer the cooked peas to another bowl
In the same pan add 2 tsp oil, add the whole garam masala if using and add the bay leaf and cumin seeds ( I didnt use bayleaf) Wait for about 45 seconds.
Add the onions and the ginger garlic paste. Wait for the onions to soften and the rtaw smell of the ginger garlic paste to disappear.
Now add the tomatoes and the powders. Saute for about a minute.
Add the cooked peas, salt to taste and pressure cook for 1 whistle. If the peas dont seem cooked the first time pressure cook for 1 more whistle.
Open after 5 minutes. Garnish with the onions, tomatoes and Coriander leaves. Serve with Chappathi or Samosa chaat.
Katoomba brand Dried Green peas