This recipe yields a curry having a strong Indian spice flavor and is ideal to have during fasts since it contains no onion or garlic. Green Peas curry is a quick and easy dish for breakfast / dinner. Serve with Roti / Appam /Kulchas, this curry provides a rich amount of protein for the whole day.

Ingredients

• Dry Green Peas                              1 cup
• Red chili powder                            ½ teaspoon
• Garam Masala                                ½ teaspoon
• Cumin Powder                               ½ teaspoon
• Green Chili                                    1
• Ginger                                           ¼ inch
• Salt                                               ½ teaspoon
• Cooking Oil                                    1 tablespoon
• Mustard                                         ½ teaspoon
• Dry Red Chili                                  1
• Curry Leaves                                  5
• Cilantro                                         ½ cup

Equipment Needed

• Pressure Cooker

Procedure

1. Wash and rinse dry peas 4 -5 times. Then soak them in water and leave overnight.
2. Pressure cook the peas in 4 cups of water. When done, transfer them to a large bowl and allow to cool slightly.
3. Chop green chili and ginger finely. Combine them with red chili powder, salt, garam masala and cumin powder.
4. Add this spice mixture to the cooked peas and combine well
5. Place a a large flat skillet over medium heat and pour oil in it.
6. Turn to low heat, add mustard seeds and let them splutter. Split dry red chili into two and drop them in the skillet along with curry leaves.
7. Add cooked peas to the pan and cook along with the spice mixture for 5 – 6 minutes on medium heat.
8. Add water if necessary to form a semi solid gravy. Turn off the heat and garnish the curry with chopped cilantro.
9. Serve hot with Roti / Appam / Kulcha.

Preparation Time: 45 minutes

Serves: 2