Dried green peas  are a source of vitamins and minerals and should be included in our regular diet. Here’s a simple, quick, easy and flavourful recipe that goes well with rotis or even with steamed rice and yes even goes well with puris, gharge etc
  • 1/4th cup dried green peas soaked in water for about 6 hrs or overnight.  Drain the water and pressure cook the green  peas till pressure is released 2 times (for about 2 whistles) approximately. The peas should be soft but not mushy. Pressure cooking time may vary.
  • 1/4th + 1/8th cup onion finely chopped
  • 1/4th + 1/8th cup tomato chopped fine
  • 1 tbsp oil
  • A smooth paste of 5 cloves of garlic, a small piece of ginger, 1 small green chilly and 2 to 3 sprigs of coriander leaves
  • 1/8 tsp turmeric powder
  • 2 tsp kashmiri chilli powder (as per individual taste. Kashmiri chilli powder is less spicy but it gives a nice colour to the gravy)
  • 1/2 tsp spicy chilli powder ( as per taste : I used ambari red chilli powder)
  • 1/2 tsp coriander powder
  • 1/4th tsp cumin powder
  • 1/4th to 1/2 tsp garam masala( adjust to taste)
  • Salt to taste
  • Coriander leaves to garnish
  • Heat oil in a flat pan, add onions , saute till transluscent.
  • Add ginger, garlic, chilly, coriander  leaves paste. Saute well, add turmeric powder, kashmiri red chilli powder, spicy chilli powder, tomatoes and saute well till tomatoes are soft. Then add coriander powder, cumin powder stir well, add cooked green peas and mix well. Add hot as per consistency required and bring the mixture to a boil. Do not make it watery though.
  • Add salt and garam masala and mix well and bring it to a boil. Sprinkle a little garam masala on top and garnish with coriander leaves.
  • Serve hot as a side dish with rotis or steamed rice.
  • 1/4th cup of dried green peas gives approximately 3/4th cup of peas after soaking in water.
  • In case you want it to be extra tangy, sprinkle a little amchur/ dry mango powder over the gravy, that added tang does taste good.
  • Garam masala has a strong flavour, hence should be added in limited quantity. I have mentioned 1/4th to 1/2 tsp garam masala to be added depending on how strong its flavour is.
  • The pressure cooking time of dry peas varies depending on its quality. Hence it is advisable to first cook until pressure is released once, check if the peas are soft and then pressure cook again only if necessary. The peas should be soft and not mushy.