Ingredients
– 2 cups dried white peas (soaked overnight)
– 3 tablespoons oil
– 1 teaspoon cumin seeds
– 1 onion, chopped
– 1 tablespoon ginger-garlic paste
– 2 green chilies, slit
– 1 teaspoon turmeric powder
– 1 teaspoon coriander powder
– 1 cup coconut milk
– Salt to taste
Method
1. Drain the soaked peas and put them in a pot. Add enough water to cover the peas and cook until soft, about 20 minutes.
2. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle.
3. Add chopped onion to the pan and sauté until golden brown. Mix in ginger-garlic paste and green chilies. Cook for a couple of minutes.
4. Stir in turmeric and coriander powder. Cook for another minute before adding the cooked peas and coconut milk.
5. Season with salt. Let the curry simmer for 5-10 minutes, stirring occasionally.
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