Green Peas or fresh peas its mittus favourite and this gravy is her favorite too. I made this as a side dish for chapati packing it for my lunch last week and my office collegues just loved it and asked me for the recipe. The recipe is no fancy, its very simple now onto the recipe 🙂
1.Soak dried peas overnight or for 8 hrs(Just leave this step if you are using fresh / frozen peas). Pressure cook peas for 3 whistles until soft, drain water and keep aside.
2.Grind tomato onion to a fine paste and keep aside.Heat oil in a pan, add jeera allow it to crackle. Add ginger garlic paste and fry for a minte. Then add onions and fry until golden brown.
3.Now add the ground tomato onion paste fry until raw smell leaves, it may take atleast 3-4mins.Then add turmeric powder, chilli, garam masala, coriander powder and required salt.Mix well until the masalas are well blended.Sprinkle little id it becomes very dry.
4.Add cooked peas at this stage, mix well.Cook in low flame for 5mins, Garnish with coriander leaves and switch off.
Serve hot or warm with rotis or even rice. THis is semi dry curry so goes well even for rice.
- I have used dried peas here, you can use fresh/frozen peas too.
- Adding little coconut while grinding will give a nice flavour to the gravy.
- If you want more gravy then add 3 tomatoes in total.
- You can serve it as a gravy for rotis or a dry curry for rice.
- As the dried peas has a creamy texture the gravy tends to thicken up fast so add very little water for the gravy to be slightly runny.
This is a simple gravy which goes well with both rice and rotis. I feel dried peas suits well for this gravy though have tried with green peas also.