Everyday night dinner with dried pulses yesterday did green peas as soaked overnight and cooked with spices….nothing fancy, just an everyday curry popular in most Indian homes….a simple curry…so very homely….and comforting.
This is so easy to make…..and perfect curry for breakfast, lunch, or even dinner…….a completely vegan dish.
So lets get cooking:
Notes: If you are using frozen green peas, then cook for only one whistle in the pressure cooker, and then switch off.
Can add more water if needed or can add coconut milk.
Dried Green Peas: 250 gm, soaked overnight.
Onions: 1 medium, sliced.
Tomatoes: 2, medium, chopped.
Ginger-Garlic paste: 1 tsp.
Kashmiri Chilly Powder: 1 1/2 tsp.
1/2 cup Coconut milk.
Fresh Coriander Powder: 2 tsp.
Garam Masala: 1 tsp.
Turmeric Powder: 1/2 tsp.
Fresh Pepper Powder: 1/2 tsp.
Mustard Seeds: 1/4 tsp.
Whole Spices: Cinnamon, cloves, peppercorns-1/4 tsp each.
Salt to taste.
Refined Oil: 2 tbsp, can add more if you are not calorie conscious.
Wash and clean the soaked green peas over night.
In a pressure cooker, heat 2 tbsp oil, and add in the mustard seeds and the whole spices. Than add the sliced onion, curry leaves, ginger garlic paste and fry till onion starts to brown…on low flame.
Once the onion starts to brown add in the Kashmiri chilly powder, coriander, turmeric, pepper, and garam masala. Mix well, and lightly fry for few minutes.
Add tomatoes and salt. fry till it till tomato is mushy & now add in the soaked peas.
Now add 1 cups of water, 1/2 cup coconut milk. Close the pressure cooker and put the flame on high, once whistle, simmer the fire for 7 min and switch off the fire. Once the steam settles it is ready to use.
Serve hot. I served with chapati & naans or rice.
Dill Flat bread :
This herb is a rich source of calcium and Iron. This bread, also known as Dill Roti, is healthy to consume on a regular basis.
Ma kids hate for veggie but I has to do new creation to hve. & I love dill and hence I keep searching recipes for dill. While searching I stumbled upon this recipe. I made little variations and was totally happy with the results. Try this healthy.
Whole Wheat Flour/ Multi Grain Flour- 1 cup+ extra for dusting
Dill leaves – A few Sprigs
Ghee – 1 tsp and more for frying
Salt- To taste
Wash the dill leaves and chop the leaves finely (the quantity of leaves to be added is left to one’s own choice. I add generous amount of it, as we like the strong flavor of it).
Add the chopped leaves to a bowl along with flour and salt. Add 3/4 tsp of oil and then mix them all. Now make a soft non-sticky dough, adding little water at a time. Apply few drops of oil on the surface of the dough and let the dough rest for 15-20 minutes, covered.
Divide the dough into 5 equal parts and make smooth balls.
Now dip one of the dough ball in flour and start rolling it into a circle, not too thick/ thin. meantime keep a pan or griddle.
When it is warm keep the flam low and fry on both sides, until golden brown spots appear. Spread few drops of ghee on chapathi, while frying & transfer in Plate Enjoy with any vege.
Enjoy with Vege !!!!!!!!!!!!!!!!!!!!!