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Dry Green Peas Masala Recipe: Flavorful Indian Side Dish

Dry green peas masala

Dry green peas masala

Tasty and Flavorful Green Peas Masala

Dry green peas are rich in protein, fiber, potassium, minerals and protein. Many dishes can be prepared using dry peas, including curry, gravy, sambar and so on.

This dry green peas masala is a very tasty side dish that can be served with roti, chapati, naan, phulka, paratha or dosa. It's so easy to make, and healthy too.

In addition to making a great side dish, it can also be served as chaat (snack) by topping it with some sev and chopped onion.

Cook Time

Prep timeCook timeReady inYields

5 min

25 min

30 min

3 servings

Ingredients

  • 2 cups dry green peas, washed and soaked for 4-5 hours or overnight
  • 2 cups water, or as needed
  • salt to taste
  • 1 teaspoon ghee (clarified butter)
  • 1 teaspoon oil
  • 2-inch-long cinnamon stick
  • 1 teaspoon cumin seeds
  • 2 teaspoons ginger, grated
  • 1 cup tomatoes, chopped
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon dry mango powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon chat masala
  • 2 teaspoons gram flour
  • 1 teaspoon kasuri methi, crushed

Instructions

  1. Wash and soak the dry green peas for 4-5 hours or overnight.
  2. After soaking, discard the water and transfer the peas to a cooker. Add water to submerge the peas, add salt, close the lid and take 4-5 whistles. Let the pressure subside naturally.
  3. Once the pressure of the cooker releases, open the lid and check to see if the peas are cooked completely. Set aside.
  4. In a pan, heat the ghee and oil. Add the cinnamon and splutter the cumin seeds. Saute for a few seconds.
  5. Add the grated ginger and chopped tomatoes. Saute well till the tomato shrinks.
  6. Add turmeric powder, cumin powder, dry mango powder, red chili powder, coriander powder, garam masala powder and chat masala. Mix and combine well. Do not burn the spices.
  7. Add cooked peas along with its water. Mix and roughly mash some peas using a spatula.
  8. In a bowl, add gram flour (besan) and water. Mix well without forming lumps.
  9. Add this gram flour mixture to the masala. Adjust salt and mix well. The green peas masala will thicken after adding the gram flour mixture. Add more water if required to adjust the consistency.
  10. Close the lid and let it cook for 3 minutes. Add crushed kasuri methi, mix well and switch off the flame.
  11. Tasty green peas masala is ready to serve. Serve hot with chapati, roti, paratha, naan, phulka or dosa. Enjoy.

Step-by-Step Photo Guide

Wash and soak 2 cups of dry green peas for 4-5 hours or overnight.

Wash and soak 2 cups of dry green peas for 4-5 hours or overnight.

After soaking, discard the water and transfer peas to the cooker. Add water to submerge the peas, add salt, close the lid and take 4-5 whistles. Let the pressure subside naturally.

After soaking, discard the water and transfer peas to the cooker. Add water to submerge the peas, add salt, close the lid and take 4-5 whistles. Let the pressure subside naturally.

Once the pressure of the cooker releases, open the lid, check to see if peas are cooked completely. Set aside.

Once the pressure of the cooker releases, open the lid, check to see if peas are cooked completely. Set aside.

In a pan, heat 1 teaspoon ghee and 1 teaspoon oil. Add a 2-inch-long cinnamon stick and splutter 1 teaspoon of cumin seeds. Saute for a few seconds.

In a pan, heat 1 teaspoon ghee and 1 teaspoon oil. Add a 2-inch-long cinnamon stick and splutter 1 teaspoon of cumin seeds. Saute for a few seconds.

Add 2 teaspoons grated ginger and 1 cup chopped tomatoes.

Add 2 teaspoons grated ginger and 1 cup chopped tomatoes.

Saute well till tomato shrinks.

Saute well till tomato shrinks.

Add 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1/4 teaspoon dry mango powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala powder and 1 teaspoon chat masala.

Add 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1/4 teaspoon dry mango powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala powder and 1 teaspoon chat masala.

Mix and combine well. Do not burn the spices.

Mix and combine well. Do not burn the spices.

Add cooked peas along with its water. Mix and roughly mash some peas using a spatula.

Add cooked peas along with its water. Mix and roughly mash some peas using a spatula.

In a bowl, take 2 teaspoons gram flour (besan) and add 1/4 cup of water. Mix well without forming lumps.

In a bowl, take 2 teaspoons gram flour (besan) and add 1/4 cup of water. Mix well without forming lumps.

Add this gram flour mixture to the masala.

Add this gram flour mixture to the masala.

Adjust salt and mix well. The green peas masala will thicken after adding gram flour mixture. Add more water if required to adjust the consistency.

Adjust salt and mix well. The green peas masala will thicken after adding gram flour mixture. Add more water if required to adjust the consistency.

Close the lid and let it cook for 3 minutes. Add 1 teaspoon crushed kasuri methi, mix well and switch off the flame.

Close the lid and let it cook for 3 minutes. Add 1 teaspoon crushed kasuri methi, mix well and switch off the flame.

Tasty dry green peas masala is ready to serve. Serve hot with chapati, roti, paratha, naan, phulka or dosa and enjoy.

Tasty dry green peas masala is ready to serve. Serve hot with chapati, roti, paratha, naan, phulka or dosa and enjoy.

Cooking Notes

  • I did not add onion or garlic to this masala, but it is possible to add both ingredients, if you like, to make it more flavorful.
  • Increase or decrease the quantities of spice powders as per your preference.
  • This masala will thicken as it cools down. Add water accordingly.