The South Indian green peas masala stew of your dreams
You’ve seen ratatouille. That scene when Anton Ego takes that bite, only to be reminded of him mom’s cooking. Everyone has one. And this is mine. There’s also a story why I love this dish Puttu is a staple breakfast in my family. And as it goes, plantain is the “side dish”. It was so easy a breakfas
Soak green peas in water overnight. Enough water to submerge it and a little more.
Mise en place: Chopping onions, ginger, garlic tomato and green chillies into fine slices.
Pressure cook the green peas for one whistle and bring the heat down right after. Do not open the lid. Allow it to cook with the residual heat.
While that’s pressure cooking heat coconut oil and add aniseeds and cloves and roast slightly
To it add ginger, garlic & onion and salt and sweat it out. Close the lid when doing.
Reduce the heat a bit and add coriander powder, chili powder, turmeric power and garam masala and roast.
Reduce the heat a bit and add coriander powder, chili powder, turmeric powerand garam masala and roast.
Once it browns, add the sliced tomato. Close the lid and allow it to cook, occasionally stirring it.
Now add the cooked green peas to with enough residual water to form the gravy.
Bring that to boil, add more salt as required and you are done.
Notes
Use the real dry green peas and not the frozen ones.
The spices need to go before the tomato is added. They need to sautéed in the onion and roasted slightlyLast and the most important, don’t overcook the green peas. I ran the green peas for two whistles the first time and ended up with a mush. I didn’t do it intentionally but after I cooked the green peas till first whistle I keep it on the electric heater, shut down. The residual heat took it to the second whistle :-)
