Green peas masala (Serves 6)

An all time favorite dish which goes so well with any North and South Indian main course..We enjoy this best with rotis and appams. Here is our take on this simple yet delicious green peas masala...

Dried green peas 2 cups, washed and soaked ~ 6 hours
Red onions 2 med, thinly sliced
Green chilly 2 nos, julienned
Tomato 1 big, cut to wedges
Ginger 2 tsp, chopped
Garlic 2 tsp, chopped
Red chilly powder 1 TBSP
Coriander powder 2 TBSP
Turmeric powder ½ tsp
Garam masala 1 tsp
Curry leaves a handful
Coconut milk (thick) ½ cup
Salt as needed
Water to cook the peas
Oil 2 TBSP

Preparation

In a pressure cooker, cook the soaked green peas with half of thinly sliced onions, turmeric powder and salt. Cook for 3 to 4 whisltes and keep aside.

Heat (med-high) oil in a non stick pan. Add ginger and garlic and cook until the raw smell is gone and add the rest of onions and sauté well until they are light golden color. Add the green chillies and tomato and cook till oil separates. Meanwhile in a bowl mix chilly powder, coriander powder and garam masala with 2 to 3 TBSP water and set aside. Add this to the onion – tomato mixture and cook well till a nice aroma develops. Add the curry leaves and cooked peas, and a cup of water (if the cooked peas does not have enough water left in it) enough salt and allow this to come to a boil. Reduce the flame to medium and add the coconut milk. Mix well and close the pan and switch off the flame and let it stand for 15 more minutes. An easy, tasty peas curry is ready and this goes soo well with rotis, appam, idiyappom, puttu, pathiri...

Tips

Frozen peas can be used, but you will have to compromise on the taste, also the curry wont get as thick as with soaked, dried peas