simple recipes

Dry Green Peas Masala

Green Peas curry

Recently I organized my pantry, lived with the mess since my toddlers’s first birthday. Since then, it had become a dumping ground for food, craft and toys. It was not just an eye sore but also becoming a battle ground to figure out what to cook and where to find the ingredients. So, one night I set myself to it and finished it in two hours (which I consider a great achievement) along with a toddler who had the best time of his toddler life with the pantry door open and all ingredients on the floor.

Now, with the pantry neatly organized, there is a huge stock of beans and lentils which I need to consume and not just look beautiful in pretty mason jars. Dried green peas is one among the list. It always reminds me of the masala puri found at the street side stalls in Bangalore. I may have eaten it a zillion times. Paani poori and masala puri…..uhh.. makes my mouth water.

This green peas masala recipe is a gravy recipe which can be eaten with roti or rice. Or just by itself for an evening snack, topped with chopped onions, tomatoes, cilantro, and ofcourse thin sev:-).

Dried Green Peas Masala
Prep time
Cook time
Total time
Serves: 4
  • 1 cup dry green peas (soak for 6 hours)
  • 1 tablespoon oil
  • ½ inch cinnamon stick
  • 4 cloves
  • 1 marathi moggu
  • 1 green cardamom
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 cup chopped onions
  • 1 tablespoon chopped ginger
  • 1 tablespoon chopped garlic
  • 2 green chillies chopped
  • ½ teaspoon turmeric powder
  • ½ tablespoon coriander powder
  • 1 teaspoon red chilli powder
  • 2 small sized tomatoes
  • 1 teaspoon salt (or as needed)
  • ¼ cup mint leaves
  • ¼ cup chopped cilantro
  • ½ teaspoon garam masala powder
  • ---------------
  • To garnish
  • ---------------
  • ¼ cup chopped onions
  • ¼ cup chopped tomatoes
  • ¼ cup chopped cilantro
  • 1-2 tablespoon lime juice
  • ¼ cup thin sev
  1. In a pressure cooker, add green peas, some salt and 2.5 cups of water. Cook for 2-3 whistles.
  2. In a pan, add oil and the whole spices - cinnamon stick, cloves, marathi moggu, and green cardamom. When the whole spices start sizzling, add mustard seeds and cumin seeds. Allow it to crackle.
  3. Add onions, ginger, garlic, green chillies, and saute on medium flame for 3 minutes. The onions should have slightly browned.
  4. Add the spices - turmeric powder, coriander powder, red chilli powder. Saute for few seconds and add the tomatoes. Put some salt over the tomatoes, cover and cook for 2-3 minutes until the tomatoes are mushy.
  5. Add mint and cilantro, mix well and turn off the flame. Allow to cool.
  6. Using a blender, grind the mixture to a smooth paste with little water.
  7. Bring the ground paste to heat and simmer on medium-low flame for 5 minutes. Add the cooked peas, garam masala powder and mix well. Add more water to adjust the consistency. Bring to a boil and simmer on low flame for another 15 minutes.
  8. Garnish with onions, tomatoes, cilantro, lime juice and sev. Serve as it is or with roti and rice.


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