Had some dry green peas in my pantry for sometime now. So tried this version of curry with a fusion of both south and north. It turned out slightly different but tasty.
So here is the recipe.
Green Peas – 1 cup
Oil – 1 tablespoon
Mustard seeds – 1/2 teaspoon
Cinnamon -- a samll peice
Cloves – 2
Curry leaves – few
Ginger garlic paste – 2 teaspoon
Onion – 1 (sliced)
Tomatoes – 1 medium (chopped)
Coconut milk – 3/4 cup
Chilly powder – 1/2 teaspoon
Turmeric powder – 1 teaspoom
Garam masala powder -- 1/2 teaspoon
Coriander -Cumin powder -- 1/2 teaspoon
Salt – to taste
Lemon juice -- 1 tablespoon or to taste
Soak the green peas in water overnight or for 8-10 hours.
Cook in a pressure cooker with enough water until soft.
Heat oil in a pan add mustard seeds. Once they start crackling add the whole spices and stir for a couple of minutes.
Now add the ginger garlic paste and onions. Saute till the onions turn light brown and the garlic looses the raw smell. Add the curry leaves and saute for another minute.
Add the tomatoes and kepp stirring untill the tomatoes turn soft. Now add the four spice powders. Saute till the aroma of the spices come outand the oil starts sepetating.
Now add the cooked green peas along with the water(leftover after cooking). Add salt and bring it to boil. Add the coconut milk and simmer it till the gravy is thick. Add the lemon juice and mix nicely. Turn off the heat.
Serve hot with roti/paratha.