Peas Masala is one of the commonest side dishes that is served with rotis, naans or pilafs. It can be made either with fresh green peas or with dried peas, both tasting equally good. I have made today's masala with dried green peas, with some fresh ground masala which gives a nice flavor to this dish. There are so many versions to this dish, this is one of the ways I do it..
Need To Have
- Dried Green Peas - 2 cups
- Onions - 1 medium chopped
- Cinnamon - 1" piece
- Cloves - 4
- Cumin Seeds - 1 teaspoon
- Garam Masala - 1 teaspoon
- Chopped Coriander - to garnish
- Onion - 1 small
- Tomatoes - 2
- Garlic - 4
- Ginger - 1 tablespoon chopped
- Chilli Powder - 2 teaspoons
- Coriander Powder - 2 teaspoons
- Turmeric Powder - 1/2 teaspoon
- Javentri - a small 1" piece
Soak the peas over night or in hot water for 4 to 5 hours and pressure cook it. Grind all the ingredients for the paste along with 2 tablespoons of the cooked peas.
Heat oil, add the cinnamon, cloves and the cumin seeds, when the cumin seeds start spluttering add the chopped onion and saute till it turns transparent. Now add the ground paste and saute well for at least 7 to 10 mins till the raw smell goes way. If it sticks to the pan, add 2 tablespoons of water and keep sauteing.
Once the masala gets cooked properly, add the cooked peas and the garam masala, mix, add some water ( about 1 to 2 cups) and simmer it for another 5 mins or till the desired thickness is reached. Remove, garnish with some chopped coriander leaves and serve it warm with some rotis or rice.
Sending it to Srav's Cooking Concepts for the CC - Mom's Recipe event
to Simply.Food for Sara's Cooking With Love - Dad event and
to Cooks' Joy for Priya's Healthy Diet - Vegetarian Side Dishes event.
Cook the peas al dente, do not make it mushy, it takes about half the time it takes to cook rice.
You can add some potatoes along with the peas and can also do the same with the dried white or yellow peas.
There is a picture of javentri here.