Peas Kurma

This is a kurma which can be prepared with much ease and pairs very well with chapathis,rotis and also with parottas..It is almost like a vegetarian version of the chicken chalna served with parottas..It can be prepared with both dried peas or fresh peas..Even the frozen version of peas can be used..My recipe marathon starts here with this peas kurma...

                           

Ingredients

Peas - 2 cups (If using the dried ones soak them overnight)
Onion (medium size) - 1/4 chopped
Coriander powder - 2 teaspoons
Cumin powder - 1 teaspoon
Chilli powder - 2 teaspoons
Turmeric powder - 1 teaspoon
Oil -2 tablespoons
Salt to taste

For the paste
Onion (medium size) - 1 chopped
Tomatoes - 2 large ones
Grated coconut - 2 tablespoons
Cloves - 3
Cinnamon - 1 inch
Garlic - 4 pods
Ginger - 1 inch

For the seasoning
Cumin seeds,curry leaves,mustard seeds - 1 teaspoon each

Directions

Add 1 spoon oil in a pan and saute all the ingredients one by one needed for the paste..Allow the mixture to cool and puree it in the mixie/blender.
In a pan heat the remaining oil and add the seasoning..When they start splutterring add the onion and saute until it turns translucent..Add the blended paste followed by coriander powder,cumin powder,turmeric powder and salt.
Add the peas along with 11/2 cups water and bring to a boil.
If using dried peas cook it seperately with 2 cups water and then add it.
Simmer for 5 minutes and garnish with coriander leaves..

                            

Sending this off to Weekend Herb blogging hosted this week by Sweetnicks

Check out the other recipes in the marathon today Day 1:

                                           

Srivalli - Chicken Semi Gravy
Raaga - Masala Lauki Channa dhall
Arundati - Kuwaiti tea
Lakshmi - Sour Cream Cake
Dhivya - Bhindi jaipuri
Bhags - Tomato Shorba
Siri - Baked Cauliflower with marinara sauce
Swati - Dum ka Murgh Zafrani