Ingredients

• Dried Green Peas – 11/2 cup (320 grams)
• Soaked drained weight – approx 650 grams
• Potatoes – 3 nos (approx 300 grams)
• Red Onion – 1 (approx 100 grams)
• Tomato – 1 (approx 100 grams)
• Ginger – Garlic Paste – 3 tbsp
• Green Chillies – 5 nos
• Coconut Cuts – 50 grams
• Cashew Nut Paste – from 10 nos
• Coriander Powder – 11/4 tbsp
• Turmeric Powder – ½ tsp
• Cumin Seeds – ¼ tsp
• Water – 1250 ml
• Coriander Leaves – ½ bunch
• Oil – 2 tbsp

How to Make Dried Green Peas Masala (Curry)

• Soak green peas in water overnight.
• Finely chop tomato and onion, store separately.
• Wash and chop coriander leaves.
• Wash and cut coconut into small bits.
• Cut potatoes into cubes with skin on.
• Pressure cook soaked drained peas and diced potatoes in water till 1 whistle and now reduce the flame to medium and simmer for 40 mins. Do not add salt at this stage.
• To heated, Oil [1 tbsp] in a non-stick pan, add cumin seeds, allow to splutter.
• Add onion and salt to taste, sauté on medium flame for 5 mins.
• Add ginger-garlic paste and sauté for another 10 mins.
• To this add coriander and turmeric powder sauté for 3-4 mins, be careful not to burn it, or else it could turn bitter.
• Transfer to a grinder and make a smooth paste with some stock from the cooked peas.
• In the same pan add 1 tbsp oil, and stir in the coconut chips till light golden brown on medium flame.
• Add the ground paste, cashew nut paste and stir in for about 5 mins.
• Now add the chopped tomatoes and cooked peas. Mix well. Bring to boil. Cook for 10 – 12 minutes till all is blended in well.
• Sprinkle chopped coriander leaves.
• Serve hot with brown rice and a drizzle of home-made ghee.