Description
This vibrant curry is perfect for a weeknight or weekend meal. Cook the peas ahead, then finish the dish quickly!
Ingredients
Units
- 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
Instructions
- Soak the dry peas overnight.
- Drain the peas and pressure cook with 3 cups (710 ml) water until tender.
- In a separate pan, heat the oil. Add the fennel seeds, cloves, cinnamon stick, and curry leaves.
- Add the minced serrano peppers, ginger, garlic, onion, and salt. Stir-cook until the onions turn golden and the raw smell disappears.
- Add the cooked peas, tomato puree, and the dry powders (chili powder, coriander powder, turmeric powder, and garam masala). Cook for a few minutes.
- Add the chopped cilantro and water as needed. Stir-cook until the curry comes together.
- 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