Ingredients

• 2 cups - fresh green peas
• 1 small - tomato, chopped
• 1 small - capsicum, finely chopped
• 1 - green chilly
• 1/2 tsp - ginger grated
• 1 stalk - curry leaves
• 1 tbsp - coriander leaves, finely chopped
• 1 tsp - red chilli powder
• 1 tsp - coriander seed powder
• 1/4 tsp - turmeric powder
• 1/4 tsp - garam masala powder
• 2-3 pinches asafoetida
• 1 tsp - lemon juice
• 1 tbsp - curds
• 1 tsp - gram flour
• 1/2 tsp - each cumin and mustard seeds
• salt to taste
• 1 tbsp - ghee

How to Make Peas Rassa

• Crush peas coarsely in a mortar and pestle.
• Pound as you add a few peas at a time.
• Heat ghee in a deep pan, add seeds, asafoetida, allow to splutter.
• Add curry leaves, capsicum, tomato, ginger and stir for a minute.
• Add curd, stir till the whiteness of curd vanishes.
• Add peas, stir fry for 2-3 minutes.
• Dissolve gram flour in 2 tbsp water, keep it aside.
• Add 3.5 cups water in a pan and boil.
• Add gram flour paste, stir and let it boil.
• Add salt, chilly, coriander powder, turmeric, garam masala.
• Cover and simmer on low for 8-10 minutes, till the peas become tender.
• Add half cup water again and let it boil.
• The liquid should not be too thick.
• Add lemon juice, coriander leaves, stir well, take off fire.
• Serve hot with hot steamed rice, or millet bhakri.