- Dry Green Peas - 2 cups
- Onions - 2 chopped
- Tomatoes - 2 medium large chopped
- Garlic pods - 8 cloves chopped
- Curry leaves - 2 springs
- Coriander powder - 1 tbsp
- Chilly powder - 1 tbsp
- Turmeric powder -1/4 tsp
- Oil - 2 tbsp
- Mustard seeds - 1/2 tsp
- Salt - to taste
- Coriander leaves/Cilantro - 1 tbsp chopped
Soak the greenpeas in water overnight.
Heat oil in a pressurecooker and add in the mustard seeds.
When it splutters add in the chopped onion,garlic and curry leaves and saute until it starts to soften.
Add in the chilly , corriander and Turmeric powder and stir fry until raw smell is gone.
Add in the tomatoes and cook until the tomatoes start falling apart and oil starts separating.
Add in the rinsed and drained green peas and salt to taste and mix well.
Pour enough water to cover the green peas plus 1 cup more.
Close the pressure cooker lid and put the weight on.
Cook for 10 whistles and turn the flame off.
Let the pressure release by itself.
Open and taste , if you like it more gravy like add more water or coconut milk as needed.
Garnish with the chopped Cilantro.
Serve with Chappathi.