A delicious curry made from blue peas soaked for a few hours then cooked with curry spices to make a tasty dish.
This curry can be made ahead of time leaving it until the next day will intensify the flavours. Make extra and place left over in the freezer for another meal.
Enjoy this mild blue pea curry with fluffy basmati rice, roti or naan bread.
EQUIPMENT: large cooking pot or frypan
SERVES: 4 -6 people
INGREDIENTS
BLUE PEAS: this variety of pea needs to be soaked for a few hours or over night. For quick soaking method cover peas with boiling hot water instead of cold water, they will be ready in half the time. I always soak extra and place in the freezer . The recipe calls for 1 cup of dry peas, when soaked it makes two full cups. Blue peas can be purchased in some supermarkets, whole food or health shops, online.
PANCH PHORAN: is a whole spice blend of cumin, fenugreek, mustard seeds, fennel and nigella seeds. Available in some health shops, Indian shops, online. If you cannot find it leave it out of the recipe or use 1/2 teaspoon cumin and 1 teaspoon mustard seeds instead.
CURRY POWDER: There are many curry blends available online or make up your own. I have been using curry spice blends made by an Australian owned business called 'No Worries Curries' they have a large selection of curry blends all very nice.
Authentic Indian curry blends.
TURMERIC: is a spice also known as curcumin and is a member of the ginger family. Its colour ranges from bright yellow to deep orange and has a variety of uses, especially in curries.
RECIPE
175g or 1 cup blue peas (soaked)
2-3 tablespoons light tasting cooking oil
190g or 1 large brown onion, finely chopped
65g peeled garlic minced (mortar and pestle)
1-2 fresh cilli
10 curry leaves (optional)
1 tablespoon curry powder
2 teaspoons panch phoran
1 teaspoon turmeric
1-2 teaspoon pink Himalayan salt
208g or 1 large tomato, chopped
METHOD
*Place soaked peas in a medium size saucepan and cover with water, bring to a boil then turn down to a simmer. Let peas cook for at least 30 minutes (while preparing the rest of ingredients).
*Heat a fry pan on medium heat, once the pan is heated add 2 -3 tablespoons of oil, add punch phoron seeds.
*As soon as the seeds start popping add curry leaves, then finely chopped onion. Give the onion a stir and let cook a couple of minutes.
*Add minced garlic and chilli let cook a couple more minutes.
* Add turmeric and curry powder and cook off in the oil for a minute or so.
*Drain water off the peas add to the rest of ingredients in the pan and cook at least 10-15 minutes on low heat, may need to add a little water.
*At this time add in tomato cut up small, once the tomato starts to break down add a little more water if needed.
*Continue cooking on a low to medium heat with lid on. Every now and then remove the lid and give the curry a stir, replace the lid and continue cooking .Taste and add more salt if needed.
*Peas should be soft
* When curry is ready place in a serving bowl and serve with rice, roti or naan bread
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