Ingredients:
Tomatoes | 2 medium – sized |
Onion | 1 Large – sized |
Yellow Peas | 3/4 cup |
Cilantro leaves(finely chopped) | 1 tbsp |
Ginger Garlic Paste | 1 tsp |
Lemon Juice | 1 tbsp |
red chilli powder | 1 tsp |
Garam masala | 1/2 tsp |
Dhania-Jheera powder | 1 tsp |
Oil | 3 tsp |
Salt | as required |
Seasoning:
Mustard seeds | 1/2 tsp |
Cumin seeds | 1/2 tsp |
Curry leaves | 5 |
Turmeric | 1/4 tsp |
Asafetida/hing | 1 pinch |
Procedure:
Soak the yellow peas over night.
Pressure cook the soaked peas and keep them aside.
Finely chop the onions and tomatoes.
Add oil to the pan and add the seasoning ingredients in order and when the seeds start spluttering, add ginger garlic paste and onions. Adding little salt to the onions cooks them fast.
When the onions turn brown and soft, add the tomatoes and cook them together. When the oil starts oozing out, add the garam masala, dhania-jheera powder and red chilli powder and mix well.
Now add the cooked peas and add water. Let the peas cook in the onion tomato gravy for another 10 minutes. Adjust the salt and add the lemon juice.
Garnish with chopped cilantro.
Serve with rice or roti.
This can be used as ragada with alu tikkis.
the peas curry looks so delicious..