Soak dry green peas overnight. Drain and pressure cook.
Heat oil in a deep pan. Add mustard and let splutter. Add ginger garlic paste, green chilies and onions. Saute till onions are golden brown.
Now add corriander powder, red chili powder, turmeric powder and mix well. Then add tomatoes, salt and water and let cook. Then stir in green peas and heat until another boil. Sprinkle garam masala, fennel seeds and corriander leaves and turn off the heat. Keep covered until ready to serve.
Definitely plan to make again. Used it as a side dish for a week night dinner. Nice to have the variety of a vege dish like this, one with flavor and able to use those healthy dried green peas we had in the cupboard.
03 Apr 2014