Pure Mountain White Pea Curry

Ingredients

2 cups Boiled dried White Peas

1 large Onion, finely chopped

1 Tomato, finely chopped

1/4th teaspoon Hing (asafoetida)

1 teaspoon Turmeric Powder

1 teaspoon Red Chilli Powder

1 tablespoon Kitchen King Masala OR Garam Masala

3 Cloves

3 Green Cardamon

1/2 inch Cinamon

1 Bay leaf

1 teaspoon Cumin Seeds

2 Green Chillies, finely chopped

1 teaspoon Ginger-Garlic Paste

1 tablespoon Coriander Leaves, to garnish

Salt to taste

2 tablespoons Oil

Water as needed

Soak matar (white peas) for 6-8 hours or overnight.
Drain the water. Add a 1/2 teaspoon of turmeric powder & 1/4th teaspoon hing (asafoetida) in the peas and pressure cook the matar (peas) using 4 cups of water til 7-8 whistle.
“In a kadai, heat oil. Add cloves, green cardamon pods, cinnamon stick, bay leaf and cumin seeds (jeera).
Saute for 15-20 seconds till the whole spices release their aroma.
Add finely chopped onions & saute till translucent.”
“Add ginger-garlic paste and finely chopped green chillies. Saute till the raw smell of ginger-garlic fades away.
Add finely chopped tomatoes. Cook this onion-tomato mixture till the tomatoes are soft.”
Add turmeric powder, red chilli powder, kitchen king masala (OR Garam Masala) and salt to taste.
Mix well so that the spices are nicely incorporated with the onion-tomato mixture.
Add the boiled white peas. Add a cup of water or as per the consistency you need. Cover and let simmer on low flame for about 6-8 minutes. Stir occasionally.
Lastly, garnish with fresh coriander leaves and serve hot with flatbreads or jeera rice.