January 4, 2009
Bread peas masala
Peas Masala(or kurma) goes well with bread and rotis. It makes an ideal tiffin on days when you have some left over gravy and a few pieces of bread. I used dried peas in this recipe.
Dried peas-1 cup
Lime juice from 1 small lime
Spice powders(measurements can be adjusted according to your taste):
Turmeric powder-1/4 tsp
Coriander powder-1 tsp
Garam masala powder-1/2 tsp
Coriander leaves-to garnish
To grind to a smooth paste with 1/4 cup of water:
Ginger-1 inch piece
Cinnamon-2 inch stick
Soak peas overnight in water and pressure cook for 3 whistles or until soft.
Grind the above mentioned ingredients with water and set aside.
Heat oil in a pan. Tamper jeera. Add chopped onion and fry till golden brown.
Add tomatoes, salt and spice powders. Fry till tomatoes turn soft. Now add the ground paste and some water to desired consistency and bring the mixture to a boil. Simmer and cook till oil starts to float on top(15 minutes). Add cooked peas and continue to cook for 5 minutes.
Garnish with coriander leaves. Add lime juice and mix well.
Serve with rotis.
Use some left over gravy to make bread peas masala for afternoon tiffin/snack.
Cut each bread into 2-3 pieces and lightly toast with butter.
Top it off with peas masala.
Note:You may omit cashews if you want the gravy to be light.
Instead of grinding cashews along with coconut, you can dry grind cashews coarsely and sprinkle the powder in the end.