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Dry Peas Masala Curry

20 Apr

Batani Masala Kura

Dry green peas are extensively used in curries like other dry peas (chickpeas, black eyed peas, etc…). In this curry, dry green peas are used instead of fresh green peas. Since dry peas are hard, they are first soaked overnight and cooked till soft unless using split dry green peas. The cooked dry green peas are then made into a curry with tomato gravy and finished with a scoop of plain yogurt for the creamy texture.
Makes: 2 – 3 Servings


Dry Green Peas 1 Cup
Onion 1
Tomato 1 large
Green Chiles 2
Ginger Garlic Paste 1 tsp
Garam Masala 1 tsp
Red Chilli Powder 1/2 tsp
Plain Yogurt 1 tbsp
Caraway Seeds 1 tsp
Cilantro few sprigs
Oil 1 tbsp
Salt to taste

Method of preparation:

Soak dry green peas in water overnight and pressure cook in 2 1/2 cups of water for 3 whistles.
Peel and finely chop onion.
Wash and finely chop tomato.
Remove stem, wash and slice the green chiles.
Wash and finely chop cilantro.

Heat oil in a pan on medium flame, add caraway seeds and onion.
Once onion turns translucent, add green chiles and ginger garlic paste.
Stir fry for few seconds and add chopped tomatoes, red chilli powder, garam masala powder and salt.
When tomatoes turn soft, stir in cooked green peas along with any leftover stock.
Cook for 5 – 10 minutes and add the yogurt.
Stir and cook for few more minutes.
Serve peas masala with roti or chapati.
Notes: Make sure green peas are thoroughly cooked.

Suggestions: Peas masala is quite thick – Stir in half a cup of water and cook for 2 – 4 minutes.
Variations: Split dry green peas can also be used for this masala curry in which case it needs less soaking time and more cooking time. You can also use any kind of dried peas for this recipe.
Other Names: Dry Peas Curry, Dry Mutter Masala Curry, Dry Green Mattar Curry.