Green Peas Masala

Cooking based on an online menu card of a restaurant is my theme for this week's blogging marathon and I picked it instantly when I saw Srivalli announcing it for BM#24. Of course I get to just pick what I am going to cook from the menu but the recipe is going to be mine. I went with "India House Vegetarian Restaurant" as my choice of restaurant and I prepared this healthy green peas masala from the "Hari bhari Sabjiyah" section.

Honestly, I would never order a green peas masala when I go to dine at a restaurant as I have a wide range of other interesting and of course fattening dishes to choose from. :) However when I am cooking at home, bean based curries appeal to me most because of their nutritive value and  my kids enjoy these healthy dishes
without any complaints. I prepare them regularly to go along with rotis and so this green peas masala attracted me.

The gravy is a flavorful one and the one most commonly used in north Indian cooking. Any beans can replace the dried peas in this recipe like the garbanzo beans, kidney beans, navy beans, soy beans etc.  I add chole masala when cooking with garbanzo beans of course but even here, you can leave out all the spice powders from the following recipe except the chili powder and add some chole masala powder. That works wonderfully too. Serve it warm with rotis / naan / pooris.

Ingredients:(3 Servings)
1 cup dried green peas 
1 Tbsp oil
1 tsp cumin seeds
2 onions  - finely chopped
1 tomato  - cut into chunks
1 small chunk of ginger
1/4 tsp turmeric powder
1/2 tsp each - cumin powder, coriander powder, chili powder & garam masala
Salt to taste
1 Tbsp kasuri methi / dried fenugreek leaves

Method:
* Soak dried peas in water overnight for at least 6 -8 hours. Discard the water used to soak and wash the peas. Pressure cook the peas adding water as needed, until tender but not mushy. (It can be cooked in a sauce pan but takes longer than pressure cooker.)
*  Heat oil in a pan and add the cumin seeds. When they start to brown, add one finely chopped onion and saute until translucent.

 

* Grind one tomato, one onion, ginger piece into a paste adding a little water if needed. At this point garlic can also be added if preferred. Add this paste to the sauteed onion.

* Continue to cook until the raw smell of onion disappears. 

 * Then add all the spice powders, salt and cooked peas to the pan. Taste and adjust the seasonings if required. Finally crumble the kasuri methi and mix well.

* Add water if needed. Cook for a couple of minutes and turn off the stove.

Note: 
Fresh or frozen peas can be substituted for the dried version.  If using them, skip the soaking and cook as needed.

Check here to find out what others are cooking during the marathon.

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