A restaurant-style Kerala Green Peas Masala (Curry), made at home. A few tips to make this really yummy curry at home! Let me know if you try it!
Kerala Green Peas Masala
® This is a RAS signature Recipe©
♦Prep time:10 min ♦Cook time:15 min ♦Pre-Soaking Time: Overnight ♦Yield: 4 servings.
A detailed introduction and related links are available on the
Recipe Intro ↓ : Check it out or scroll down for the Recipe and Video⇓.
EAT AND TELL!!! Let us know if you tried– Kerala Green Peas Masala
| ♦Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com ♦If you make the dish and share it on your social media, please don‘t forget to tag me @recipesaresimple and hashtag it #recipesaresimple on any platform. ♥Please rate the recipe if you have tried it below ↓♦Quick Browse to see All Recipes by Category.♦World Cuisines to browse recipes by Country. ♥Thanks for visiting www.recipesaresimple.com |
Kerala Green Peas Masala
Description
This Kerala Green Peas Masala is a soul-warming, regional specialty, a perfect companion for flaky Malabar Porotta or Appam. This signature "RAS" version is defined by its deep, savory complexity, achieved through a unique pressure cooking method that infuses the dried peas with flavour before they even hit the gravy. Other surprise additions create a dhaba-style flavor that is hard to resist.
Ingredients:
To cook the Green Peas:
For the Green Peas Masala:
Instructions
-
To cook the Green Peas:Soak the green peas in water overnight. After 8 hours, remove the soaking water and add the green peas only to a small steel bowl. The bowl should be small enough to place into your pressure cooker.
-
Add all the ingredients (to cook the green peas) and rub the peas well with your hands. You may set this aside for 10 minutes, although it is not necessary.
-
Add about 2 inches of water to your pressure cooker and place the bowl of 'marinated-soaked peas' inside.
-
Cook for around 8 steam whistles and allow the cooker to cool off on its own before opening. Always check that the green peas are cooked tender without being overly soft. Pressing them between your fingers firmly should. Break them, not mash them.
-
For the Green Peas Masala:
-
Toast the puffed gram(1 1/2Tbsp) in a dry pan, till toasted and nutty in aroma. Add this along with the chopped ginger(1Tbsp) and garlic(1generousTbsp) to a grinder jar, adding just a small amount of water to grind it to a smooth paste. Set aside.
-
Heat the ghee(1tsp) and coconut oil(2tsp) in a heavy-based wok (cheena chatti).
-
Add the mustard seeds(JustaPinch) and wait for them to splutter.
-
Add the sliced onions(2Nos) and saute on medium heat for 2-3 minutes, till they change color. Also, add the slit green chillies to this.
-
Now, add the ground paste and cook till the raw pungency of the garlic and ginger has dissipated.
-
On s separate burner, heat a dash of coconut oil in a pan on high heat and add the chopped tomatoes, cook till pulpy while tossing, getting some flaming action in there if possible. This boosts the flavor of the dish. This step is optional. You can continue step 13 if you prefer.
-
Next add the spices Kashmiri Chilli powder(1 1/2tsp), Coriander powder(1tsp), Turmeric(1/4tsp) and Black Pepper(2Pinches). Stir well, sprinkling some water, and cook till fragrant.
-
Add the chopped tomatoes(2Nos) - if you skipped step 11. Cook on high heat, with sufficient water, till the tomatoes turn soft and pulpy.
-
Now add the cooked green peas and toss in this masala for a minute or so, to coat well in the sauteed ingredients.
-
Add sufficient boiled water for the curry and bring to a boil.
-
Add 1 more Maggi Magic Cube and simmer. Also, add Mutton Masala powder(1 1/2tsp) and additional salt if needed.
-
Simmer for 2 minutes.
-
Lastly, add the beaten yogurt (1Tbsp) and stir briskly, till incorporated. Also, add the fresh curry leaves(1Sprig) and (I like to add a couple of whole green chillies here too). Add a pinch of sugar and a dash of ghee last.
-
Simmer once more and remove from the heat.
Note
- If you do not have Maggi Magic Cubes, you can add the following quick-mix, and it works fine too. These are all things that we have in our spice cupboards. Use what you have. (1/8 tsp Onion powder, 1/8 tsp Garlic Powder, 1/8 tsp black pepper powder, Pinch Ground Turmeric, Pinch Ground Nutmeg, Pinch toasted onion/shallot flakes, Pinch toasted garlic flakes, Pinch Dried Coriander, Pinch dried celery, Pinch of raw sugar and salt.)
- Maggi Magic Cubes differ in taste from regular vegetable stock cubes (Maggi or Knorr) but may also be used. Use only half a regular stock cube in place of 1 Maggi Magic cube. 1 Maggi Magic Cube is only 4 gms.
- Puffed Bengal Gram is used a lot in South Indian Cooking. It is obtained by roasting Chana dal/Split Chickpeas dal. It has a rich and nutty taste. It is often added to ground chutneys. Other names: Pottu kadalai, roasted gram dal, fried gram dal, udacha kadalai, chutney dal, or Daria dal.
- Key Ingredients: Green Peas, Onion, Tomato, Ginger, Garlic, Green Chilli, Curry Leaves, Ghee, Coconut Oil, Dal, Spices, Salt.
