Dried green peas – 1 cup
Coconut oil – 1 tbsp
Mustard seeds – 1/2 tsp
Curry leaves – 1 sprig
Onion – 3 medium, chopped long & thin
Garlic – 2 big cloves, chopped
Ginger – a small piece, juliened
Greenchilly – 2 numbers, slit
Coriander powder – 1 tbsp (level)
Red chilly powder – 1/2 heaping tsp
Turmeric powder – 1/4 tsp
Tomato – 1/4 cup, chopped
Coconut milk powder – 1.5 heaping tbsp
Bayleaf – 2 numbers
Garam masala powder – 3/4 tsp
Soak the peas in lots of water overnight. Cook the peas adding 2 cups of water & 1 tsp of salt in your pressure cooker. Simmer for 10 minutes after the first whistle. Open the cooker & you will find that some of the peas have turned mushy while others retain their shape.
Heat the oil & splutter the mustard seeds. Add the curry leaves, onion, greenchilly, garlic & ginger. Saute till the onion turns only lightly brown. Add all the masala powders ( except garam masala) & fry on low heat for 1 minute. Stir in the chopped tomatoes & saute for just 2 minutes. You do not want to turn them mushy.
Add the cooked peas along with the stock left in the pressure cooker, bayleaf, coconut milk powder & enough salt. Bring to a boil & cook for 10 minutes on low heat / till the gravy thickens. Remove from heat. This gravy tastes best with idiyappam, roti, paalappam & kallappam.