- Prep Time:5m
- Cook Time:30m
- Total Time:30m
- Serves: 2
- Yield: About 3 cups
Ingredients
To cook the peas
- 1 c dried green peas (green vatana)
- 2 c water to soak + cook
- Salt to taste
For the curry
- 1 tsp. oil
- 1/4 cinnamon stick
- 1 small bay leaf
- 1/2 c onion, chopped
- 1 inch ginger, grated
- 2 cloves of garlic, grated
- 1 c tomato, chopped
- 1/4 tsp. turmeric powder
- 1 tsp. (heaped) red chilli powder
- 1/2 tsp. garam masala
- 1/2 c water (as needed)
- a handful of fresh coriander, chopped
Optional garnish
- 1/2 lemon, sliced
- 1/4 c onions, chopped
Instructions
- Soak the dried green peas overnight. Pressure cook the soaked peas in the water it soaked in with 1/4 tsp salt until soft.
- Heat oil in a pan and once warm, add cinnamon stick and bay leaf.
- Then add the chopped onion, grated ginger+garlic and a pinch of salt. Sauté until the onions are soft.
- Add the powdered spices (turmeric, red chilli powder, garam masala) and cook for a minute until fragrant.
- Stir in the chopped tomatoes, cover and cook over medium heat until the tomatoes are soft and can be mashed to a pulp with a spoon.
- Add the cooked green peas + cooking liquid. Add more water to make the curry as runny as you prefer. Cover and let it come to a rolling boil.
- Remove from heat, garnish with freshly chopped cilantro. Optionally, just before serving, top with a little chopped onion (for crunch) and a quick squeeze of lemon juice.
- Serve hot!
