Matar Usal (Green Peas Bhaji)
Peas are in season in June, and if you're lucky enough to have fresh peas, this dish deserves them Just allow extra cooking time. But fresh or frozen, green peas contain some unique antioxidants including the cancer-preventative coumestrol as well as pisosaponins. This recipe pairs the health benefits of peas with those of Ayurvedic spices like ginger, turmeric and cilantro.
A semi dry curry from the Maharashtrian cuisine.
- 2 cups organic frozen green peas
- 2 tsp goda masala or garam masala (goda masala is more authentic)
- 1 tsp lemon juice (optional)
- Water as required
- Salt to taste
- 2 tbsp sunflower oil
- ½ tspmustard seeds
- ½ tsp turmeric powder
- two pinches hing
For ground paste:
- 3 tbsp grated fresh coconut
- 2 tbsp chopped cilantro
- 1 green chili, chopped
- 1 tsp cumin seeds
- 1 inch ginger, chopped
- 3 tbsp water for blending
In a wok, heat sunflower oil, add mustard seeds, and cook until they pop. Immediately add turmeric and hing and stir. Then add the peas.
Cover and simmer for 6 to 7 minutes on a low flame, checking from time to time and adding water if it looks too dry.
Meanwhile, in a blender or food processor, combine cilantro, ginger and cumin seeds with about 3 tbsp. water and blend to a smooth paste.
Add this paste to the simmered peas and cook a couple more minutes. Take care not to overcook the peas!
Add the masala powder, 1 tsp lemon juice and salt (to taste) and stir well.
Garnish with cilantro and some grated coconut.
Adapted from this website.