White Peas Curry

I made this for dinner yesterday and it got cleaned out as everyone enjoys it. But when there is leftover, it is perfect for a big, hearty breakfast with Rotis. Since it is high in fibre and low in fat it keeps you full for longer… a great yummy way to kick-start your day!

You will need to soak the peas for a few hours (overnight is better). Then pressure cook them with little salt. After the first ‘whistle’, cook on low flame for 6 – 7 minutes. Cooking time for white peas can be tricky sometimes depending on quality and quantity and how long it has been soaked. So it is best to check after the given time, if it is still a bit hard, put the lid back on and let it cook for some more time. Don’t overcook as you don’t want a mush

For one cup of dry white peas, I use one medium onion, one medium tomato, some sliced garlic, some ginger garlic paste, green chillies and curry leaves

The spices – coriander powder, red chilly powder, turmeric and garam masala powders.

And some coriander and more green chillies

I love to use coconut oil especially for Kerala recipes and this also reminds me of my mom. It gives a unique nutty flavor to the food and goes especially well when curry leaves are involved.
Sauté the onions in the coconut oil. Then add chopped garlic and ginger garlic paste, and the chopped green chillies. Saute for 2 mins. Add curry leaves

Add tomatoes and sauté till oil starts to separate. Add the powders except Garam Masala powder. Sauté for a minute

Then add the cooked peas. Add the garam masala. Bring to a boil and let it simmer. Then sprinkle corianders leaves and boil for 2 minutes.

Garnish with coriander and sliced green chilly.