📝 Ingredients:
- 🥣 1 cup dried green peas (soaked overnight) or 2 cups fresh/frozen green peas
- 🧅 1 large onion, sliced
- 🍅 2 tomatoes, chopped
- 🧄 4 garlic cloves, minced
- 🫚 1-inch ginger, grated
- 🌶️ 2 green chilies, slit
- 🟤 1 tsp mustard seeds
- 🌿 1 sprig curry leaves
- 🟡 1 tsp turmeric powder
- 🔴 1 tsp red chili powder
- 🤎 1 ½ tsp coriander powder
- 🧂 ½ tsp garam masala
- 🥥 1 cup coconut milk
- 🥄 2 tbsp coconut oil
- 🧂 Salt to taste
- 🌱 Fresh coriander for garnish
👩🍳 Instructions:
- Cook the Peas: 🫛
- If using dried peas, pressure cook for 2–3 whistles with a pinch of salt. Set aside.
- Tempering: 🌾
- Heat coconut oil in a pan. Add mustard seeds. Once they splutter, add curry leaves and green chilies.
- Sauté: 🔥
- Add onions and sauté until golden brown. Add ginger and garlic, cooking until the raw smell disappears.
- Spice It Up: 🌶️
- Stir in turmeric, chili powder, and coriander powder. Cook for a minute before adding tomatoes. Sauté until soft and oil starts to separate.
- Simmer: 🫗
- Add the cooked peas along with the cooking water. Let it simmer for 5 minutes, allowing the flavors to blend.
- Creamy Finish: 🥥
- Pour in coconut milk and garam masala. Simmer on low heat for 2–3 minutes. Don’t let it boil after adding the coconut milk.
- Garnish and Serve: 🌱
- Turn off the heat and garnish with fresh coriander leaves.
🥳 Serve hot with flaky Malabar Parotta for an authentic Kerala-style feast! 🫶
