Whole Yellow Peas Curry

I first had whole yellow peas curry at a roadside dhaba in Rajasthan, where it had been simmering since morning. The peas were soft but still held their shape, sitting in a thick, spiced broth that tasted like it had been cooked by someone who had made this dish a thousand times. Time is the main ingredient here. You cannot rush it.

Dried whole yellow peas need an overnight soak and at least an hour of simmering. A pressure cooker cuts that time, but the stovetop version develops a deeper flavor because the liquid reduces slowly and concentrates. The tempering at the end, cumin seeds crackling in hot ghee with garlic and ginger, transforms the pot in about 30 seconds.

How to Make Whole Yellow Peas Curry

Why Soak Overnight?

Whole yellow peas have a tough outer skin. Without soaking, they take 3-4 hours to cook and often split unevenly. An overnight soak in plenty of water softens the skin and cuts cooking time to 60-90 minutes.

If you forgot to soak, cover with boiling water and let them sit for 2 hours. It is not as good as overnight, but it works.

When to Add the Tempering?

The tempering goes in at the end, not the beginning. Heat ghee in a small pan, add cumin seeds until they crackle, then garlic, ginger, and green chili for 30 seconds. Pour the whole thing, oil and all, directly into the simmering dal. Stir once and cover for 5 minutes.

Adding the tempering at the end preserves the aromatics. If you fry the spices at the start, they lose their punch during the long simmer.

How Thick Should It Be?

Thick enough to coat a spoon but still pourable. If it gets too thick, add a bit of hot water. If it is too thin, simmer uncovered for another 10-15 minutes. The peas release starch as they cook, so the curry thickens on its own over time.

Whole Yellow Peas Curry

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5 from 2 reviews

• Total Time: 90 minutes
• Yield: Serves 4
• Diet: Vegetarian

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Description

This vibrant curry is perfect for a weeknight or weekend meal. Cook the peas ahead, then finish the dish quickly!

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Ingredients

Units USM

• 1 cup (237 ml) dried whole yellow peas
• 1 large onion
• 1 small potato (optional)
• 2 ripe tomatoes, pureed
• 3 hot serrano peppers, minced
• 1/2 tbsp grated ginger
• 1/2 tbsp grated garlic
• 1/2 tsp chili powder
• 1/2 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp fennel seeds
• 3-4 tbsp oil
• 1/4 cup (59 ml) chopped cilantro
• 5 cloves
• 1 cinnamon stick
• a few curry leaves
• garam masala, to taste
• salt, to taste

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Instructions

1. Soak the dry peas overnight.
2. Drain the peas and pressure cook with 3 cups (710 ml) water until tender.
3. In a separate pan, heat the oil. Add the fennel seeds, cloves, cinnamon stick, and curry leaves.
4. Add the minced serrano peppers, ginger, garlic, onion, and salt. Stir-cook until the onions turn golden and the raw smell disappears.
5. Add the cooked peas, tomato puree, and the dry powders (chili powder, coriander powder, turmeric powder, and garam masala). Cook for a few minutes.
6. Add the chopped cilantro and water as needed. Stir-cook until the curry comes together.
7. Serve hot.

Notes

• For a richer flavor, toast the cumin seeds and hing in the oil before adding the onions.
• If you don’t have fresh ginger, you can substitute 1/2 teaspoon of ground ginger.
• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Category: Side Dish
• Method: Simmering
• Cuisine: Indian

Nutrition

• Serving Size: 1.5 cups
• Calories: 250
• Sugar: 5
• Sodium: 300
• Fat: 10
• Saturated Fat: 5
• Unsaturated Fat: 5
• Carbohydrates: 40
• Fiber: 10
• Protein: 10
• Cholesterol: 10

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