Dried Peas masala

Dried peas masala serves as a good sidedish for our dinner menu. Served with hot chapathis, it tastes simple and perfect. Fresh peas sure tastes different from the dried ones. It has its own unique taste. Cooked with few spices and a little cream, this dish tastes is one good addition to the menu for a change

My kids love this so I get to make it once in a while. Check out this simple recipe 

Serves... 4 ppl

Serve option... Hot with chapathis

This is what u'll need....

Dried peas - 1 cup
Fennel seeds - 1/4 tspn
Bay leaf - 1 or 2
Clove - 2
Cashews - 15 nos
Onion - 1
Ginger paste - 1/2 tspn
Garlic - 1 tspn
Tomato -2
Green Chilly - 2
Turmeric powder - 1/2 tspn
Red chilli powder - 1/2 tspn
Fennel seed powder - 1/2 tspn
Cream - 1/4 cup
Roasted Gram Flour - 1 tspn
Oil - 2 tbspn
Salt to taste

Here is the stir....

• Soak dried peas overnight

• Add soaked peas and salt to a pressure cooker. Cook for 3-4 whistles and simmer for another couple of minutes

• Heat oil in a pan and add bay leaves, fennel seeds, cloves, cinnamon

• Chop onions finely and add it to the pan

• Add chopped garlic

• Use half a teaspoon of ginger paste

• Sprinkle some salt and saute everything till the raw smell of ginger garlic goes off

• Meanwhile soak cashews in warm water for 15-20 minutes

• Cut tomatoes and green chillies. Put them in a blender jar along with soaked cashews and grind it fine

• Add it to the pan and keep stirring to avoid it sticking to the bottom of the pan

• Add the dry spices - turmeric powder, red chilli powder, fennel powder

• Cook this on medium flame for a couple of minutes

• Add in a tablespoon of fried gram flour. Mix it properly

• Add half a cup of water and cook for couple of minutes

• Once oil starts to ooze out add the cooked peas. Cook it covered for couple of minutes

• Add the cream and cook for a minute

• Transfer it to a serving bowl and serve hot with chapathis

Note:

• Adding cashews and cream makes the gravy taste rich. You can skip if you dont want too much fat
• Gram flour makes the gravy thick
• Adjust spices to suit your taste buds