WHITE PEA CURRY

WHITE PEA CURRY

INGREDIENTS

½ Cup + 2 tablespoons of vegetable oil, 2 medium (200 grams) Onions thinly sliced, 10 grams ginger chopped, 5 flakes of garlic, ¾ Cup of coconut grated, 2 tablespoons of coriander leaves chopped, 1 tablespoon red chili powder,

11/2 teaspoons garam masala powder, (spicy mixture) 4 ¾ cups of water, 2 medium onions chopped (200 grams), 2 medium Tomato chopped(200 grams), 1 tablespoon sugar, 4 teaspoons salt, 2 ½ cups dry white peas soaked overnight or in hot water for 2 hours and drained.

PREPERATION

Heat 2 tablespoons oil in a pan for about 1 minute and add sliced onions, ginger and garlic. Fry till onions are transparent. Add coconut and fry coconut till pale brown. Add ground paste. Grind together fried ingredients with coriander leaves, chili and garam masala powders in to a paste, adding a little water (half cup) from time to time.

Heat remaining oil (half cup) in cooker for about 3 minutes and add chopped onions and fry till pale brown. Add ground paste and stir for a few seconds. Add tomatoes, sugar, salt and ¼ cup water. Cook till tomatoes are pulpy and oil shows separately (approximately 5 minutes), stirring occasionally.

Add peas and mix well. Add remaining water (4 cups). Stir once.

Close cooker and bring to full pressure on high heat. Reduce heat and cook for 12 minutes.

Remove cooker from heat and allow cooling naturally.

Open cooker and serve hot white pea curry to 12 guests.