Sunday, December 15, 2013

Yellow peas curry

I had these grand plans of making katori (small bowl) chaat for my navrathri party.  Since there were around 60 – 70 people coming, I did not want to spend long hours in front of the stove deep-frying the katoris.  I had seen some blogs where people had baked wonton wrappers to make katoris and decided to try it out.  It was a disaster for me.  I don’t know if I was doing something wrong or not, but when baked and cooled, my katoris became very hard and difficult to eat.

Yellow Peas Curry

By this time though, I had already soaked and boiled the yellow peas to make the filling, and so was stuck with about three pounds of boiled yellow peas.  I froze most of it and have been making a small dent into this slowly.

It does come in handy though, on those days when I am really tired, after a long day at work and driving to and from soccer practice or meetings at school.  I just make a quick masala, add some thawed peas, and serve it with rice or rotis.

Yellow Peas Curry

Here is what you need:

  • 1 cup dried yellow peas
  • salt to taste
  • ¼ tsp. turmeric powder
  • ¼ tsp. hing (asafetida)
  • 2 tsp. oil
  • 1 tsp. jeera (cumin seeds)
  • 2 – 3 green chilies, slit
  • ½ medium onion, chopped
  • 1” piece ginger, slivered
  • 4 cloves garlic, sliced
  • 1 regular or two roma tomatoes, chopped
  • 1 tsp. dhania powder
  • 1 tsp. jeera powder
  • 1 tsp. chili powder
  • ½ tsp. amchur powder
  • 1 tsp. freshly roasted and powdered jeera
  • cilantro, sliced onions, and green chilies for garnish


Here is how I made it:

  1. Wash and soak the yellow peas for 4 – 5 hours.
  2. Put the yellow peas, salt, turmeric, and hing with enough water in a pressure cooker.  Cover and cook for 10 minutes on low heat after the first whistle/sound.
  3. In a pan, heat oil. Add jeera.
  4. When the jeera changes color, add the green chilies and let them sear.
  5. Add the onions, ginger, and garlic.
  6. Sautee on medium heat till they look well blended and start changing color.
  7. Add tomatoes.  Cover and cook for a few minutes till the tomatoes are mushy and have lost their shape
  8. Now add all the dry spices and fry for a few minutes, being careful not to let the spices burn.
  9. Add the cooked peas.  Add more water and salt if necessary. Let this simmer for fifteen minutes.  Turn off the stove.
  10. Sprinkle freshly ground cumin powder and cilantro on top.
  11. Just before serving, top with chopped onions and green chilies.

Serve with rotis and rice.

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