Dry Peas Ki Sabzi

Recipe by
Total Time:
30-45 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 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.