My home town special, Dried Green peas cooked in coconut milk gravy. List might look long, but its worth a try. (Dried Green Peas Kurma / More like a Green Pea Soup cooked with coconut milk)
|1 cup||Dried green peas|
|2 no||Onion (diced)|
|1 no||Tomato (diced)|
|1 no||Green chilli|
|1 tsp||Ginger garlic paste|
|¼ tsp||Cumin seeds|
|1 pinch||Fennel seeds|
|1 no||Bay leaf|
|2 nos||Cinnamon stick (small)|
|3 nos||Black stone flower/ kalpasi|
|5 nos||Curry leaves|
|2 pinch||Turmeric powder|
|½ tsp||Red chilli powder|
|1 tsp||Coriander /dhania powder|
|1 tsp||Salt (or to taste)|
|5 tsp||Oil / ghee|
|3 stks||Coriander leaves (for garnishing)|
|1 cup||Coconut grated|
|2 tsp||Split roasted gram / roasted channa dal|
Wash and soak dried green peas overnight. Grind all ingredients in table-2 to make a thick paste. Heat oil / ghee in a pressure cooker, season with mustard, cumin seeds, fennel seeds, cinnamon, cloves, cardamon, bay leaf, black stone flower and curry leaves. Saute onions and green chilli until they turn golden, then add ginger garlic paste and tomatoes. Cook them along with turmeric, red chilli powder and coriander powder. Wash again the pre- soaked green peas, drain all the water and add it to the onion tomato gravy along with salt. Add 2 cups water and pressure cook for 4 whistles and switch off. Once the steam is released, open carefully, add the ground coconut paste and bring it to a boil. Garnish with coriander leaves and serve with hot steaming idlis / dosai /roti.
Black stone flower is optional, only a few Indian grocery stores have them.
Store bought coconut milk can also be used (just 1/2 can for this proportion)
My dried green peas have sprouted, you can just use the regular peas, soaked overnight. Sprouting takes about 3 to 4 days, quite a long process.