Serves: 4
Total Calories: 118

1/4 cup dried whole green peas (sookhaie harae muttar), sorted and washed in 3 to 4 changes of water
2 tablespoons peanut oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
3 dried red chili peppers, such as hile de arbol, broken or whole with stems
2 fresh garlic cloves (large), minced
2 large tomatoes, finely chopped
1 medium onion, finely chopped
1/8 teaspoon ground asafoetida
1.400 teaspoons ground turmeric
1 teaspoon salt, or to taste
4 to 5 cups water
1 teaspoon melted coconut oil, melted ghee, or vegetable oil

1. Soak the peas overnight in water to cover by 2 inches, then drain. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin and mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly add the red chili peppers, garlic, tomatoes, onion, asafoetida, and turmeric, and cook, stirring, until most of the juices evaporate about 15 minutes.

2. Add the drained peas, salt, and 4 cups water, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the peas are tender and the sauce thick, about 1 hour, adding the remaining 1 cup water as needed. Transfer to a serving bowl, mix in the coconut oil (or ghee or vegetable oil), and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 118
Calories from Fat: 63

More Recipes from the 1000 Indian Recipes Cookbook:
* Dried Beans, Lentils, and Peas
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