In my homely food lingo, I call the yellow peas as the younger sibling of the marginally larger sized chickpeas. 🙂 These yellow peas are quite popular in Indian households and in many parts of India, one can find a very simple yet spicy preparation of it being sold as an on-the-go street food.
Like the chickpeas, these yellow peas (available easily at any Indian store) is an equal opportunity to give you the nutrition of dietary fiber, proteins and a moderate level of carbohydrate which of course is healthy. In addition to this, they also have a good dose of vitamin C, calcium and iron making it so great to be a part of your food regime and a break from the chickpeas as well. 🙂
This curry recipe is simple, light, easy to make and is great when taken with rice, plain flat or stuffed breads (parathas) or just grab a few servings of it whenever you have a hunger pang. 🙂
- 1 1/2 cups of the yellow peas, washed and soaked overnight or for 8-10 hours and then boiled ideally in a pressure cooker ( to save time) until they are soft but not mushy.
- 2-3 medium potatoes diced
- 1 large onion chopped
- 2 tomatoes chopped
- 1 tsp garlic paste
- 1 tsp ginger paste
- 3-4 green chilies depending on your taste. 🙂
- some freshly chopped cilantro for garnish.
From the Spice Rack:
- 1/2 of a Cinnamon stick broken into bits
- 1 tsp cumin seeds
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- 1/2 tsp of garam masala
- and 2 tbs of cooking oil
- salt and sugar to taste
- Heat oil in a deep cooking vessel and as the oil is hot enough, add the broken down bits of cinnamon.
- Add the onions and some salt and saute until the onions are soft.
- To this add the garlic and the ginger paste and mix well. Reduce the flame to medium and cover the lid for 2-3 mins allowing them to cook.
- Now add the chopped tomatoes and the above listed spices, leaving the garam masala for the last, one by one and a tsp of sugar.
- mix all of them well and close the lid for 5 more mins to let the spices release their flavors.
- Now add the chopped potatoes, mix well to coat them with the onion and tomato mixture and add some water to aid the potatoes to cook and the curry from getting burnt. 🙂
- Once the potatoes are almost boiled, add the boiled peas that had been kept aside. I do retain a good part of that boiled peas water as I feel it adds well to the taste.
- Mix well and cook for another 10 minutes, stir in the garam masala powder, mix in some chopped cilantro, check the seasoning and your done.
- Sprinkle over the some fresh chopped cilantro just before serving and you are good to go. 🙂
Hope you enjoy this Indian, light & healthy preparation of yellow peas. Enjoy! 🙂 ♥