An Indian street food that is perfect as a snack, or a side. It’s also a healthy appetizer, full of protein and is low fat.
It’s always been a hit at parties and if you want to amp it up with minimal effort, serve it on a bed of crispy hash browns. Yum!
Ingredients to prepare the peas:
- 1 cup Dried Green Peas (Vatana) , soaked for 5-6 hours
- 1 tablespoon olive oil
- 2 Bay leaves (tej patta)
- 1 teaspoon fennel seeds (Saunf)
- 1/2 white onion finely diced
- 1 inch Ginger, finely diced
- 1/2 cup tomatoes, diced small
- 1 teaspoon red chilli powder
- 1/2 teaspoon cumin powder (Jeera)
- 1 teaspoon amchur (Dry Mango Powder)
- 1/2 teaspoon turmeric powder (Haldi)
- 1/2 teaspoon cinnamon powder
- Salt, to taste
- Lemon juice from 1 large lemon
Ingredients for garnish:
- 1 large red onion, finely diced
- 1 medium tomato, finely diced
- 2 inch ginger, cut into thin long strips
- 1/4 cup cilantro/coriander leaves diced
- Chat masala, to taste (optional)
- Tamarind date chutney (optional)
- Spicy garlic chutney (optional)
- Yogurt (to drizzle) optional
- Fine sev (available at Indian grocery stores)
Method:
- Soak the dried green peas in 2 cups of water for 5-6 hours
- Drain the water, and pressure cook the peas on high in 1.5 cups of water for 25 minutes
- In a large flat bottomed vessel, heat the oil. When hot, add the bay leaves and fennel seeds. Let it splutter and then add the onions
- Cook the onions for 2-3 minutes on medium heat until it is translucent.
- Add the ginger and tomatoes and cook till the tomatoes are softened
- Add the spices and let it cook for 3-4 minutes
- Add the cooked peas to the mix, and stir. Cook on a slow flame for another 2-3 minutes
- Add in the salt, lemon juice, stir. Turn off the heat
- In a serving plate, if serving with hash browns, layer the hash browns with the pea mixture. Sprinkle onions, tomatoes, cilantro and the other garnishes. Enjoy!