Ingredients

• 2/3 cup - dry peas (soaked for 6 hours in water)
• 1 stalk - curry leaves
• 1 tsp - coriander leaves, finely chopped
• 1 tsp - red chilli powder
• 3/4 tsp - dhania (coriander seeds) powder
• 3/4 tsp - amchoor powder or juice of 1/2 lemon
• 1/4 tsp - turmeric powder
• 1/2 tsp - wheat flour
• 1/2 tsp each - mustard seeds and cumin seeds
• 3 pinches - asafoetida
• salt to taste
• 1 tbsp - oil

How to Make Dry Peas Ki Sabzi

• Add plenty of water and pressure-cook the peas until very tender to touch (approximately 4 whistles).
• Drain and wash in running water. Drain again and keep aside.
• Mix all the dry masalas and salt in 1/2 cup of water.
• Heat oil in a heavy saucepan.
• Add the mustard and cumin seeds, curry leaves and asafoetida. Allow to splutter.
• Combine the masala mixture, cooked peas and 1/4 cup of water and mix well. Bring to boil, reduce the heat and simmer for 3-4 minutes.
• When almost all the water has evaporated, sprinkle flour, mix well and remove from the fire.
• Cover and keep aside for 2-3 minutes.
• Pour into a serving dish. Garnish with chopped coriander. Serve hot with rice or chapathi.