YELLOW PEAS KURMA

 Yellow dry peas are rich in plant-based protein and dietary fiber, which help build muscle, improve digestion, and keep you feeling full for longer. They are naturally low in fat and calories, making them a smart choice for weight management. 

Packed with essential minerals like iron, magnesium, and potassium, they support energy levels, heart health, and overall vitality. Their low glycemic index helps regulate blood sugar levels, making them suitable for people managing diabetes. Additionally, yellow dry peas nourish beneficial gut bacteria, contributing to better gut and immune health.

 

Whenever I think of yellow dry peas, only one dish comes to my mind—Madras pattani masala gravy. But today, I decided to take a different route and prepare a kurma instead. This dry variant is a bit hard, so it needs to be steamed until it softens; however, never add cooking soda. It destroys the nutrients and completely defeats the purpose of consuming a protein-rich food.

You might notice a green container filled with chopped onions and tomatoes—it’s my newly bought hand chopper, which I can’t resist flaunting. I usually shed loads of tears while chopping onions, but this handy, cost-effective gadget has made the process effortless. No more tears now! I know I’ve digressed a bit, but I really wanted to pen down the joy and advantage of owning this little kitchen helper.

Coming back to the dish, this yellow dry peas kurma is wonderfully versatile. It pairs beautifully with chapati, naan, puri, and even plain rice, making it a comforting and wholesome meal any day.

 

 

INGREDIENTS TO ROAST & GRIND

 OIL- 1 TSP

CUMIN SEEDS- 3/4 TSP

FENNEL SEEDS- 3/4 TSP

PEPPERCORNS- 1/4 TSP

RED CHILLIES- 4 NOS

COCONUT GRATINGS- 2 TBSP

ROASTED GRAM DAL 

 

 

OTHER INGREDIENTS :

 

WHITE DRIED PEAS -  1 CUP

ONIONS- 2 NOS

TOMATOES-2 NOS

GINGER GARLIC PASTE- 1 TSP

SALT TO TASTE

GARAM MASALA POWDER- 3/4 TSP

TURMERIC POWDER- 1/4 TSP

KASOORI METHI- 1/2 TSp

OIL- 5 TSP

BAY LEAF-1

CINNAMON-1 

CLOVES-3 

STONE FLOWER-2  

 

PROCEDURE : 

 

1. Wash,rinse and soak the dry peas overnight or for 8 hours. After soaking,discard the water and transfer the peas to pressure cook with fresh water,salt and cook for 8 -10 whistles.

 

2.In a pan heat oil,add bay leaf,cloves,cinnamon,stone flower.Over this add chopped onions,salt and saute till it turns translucent.

 

3.Add ginger garlic paste and saute  till the raw smell evades.Add in the chopped tomatoes and saute  till it turns mushy.

 

4.Add turmeric powder.Transfer the steamed peas over this.

 

5.In a pan add oil and roast all the ingredients cited above and grind to fine paste.You don't have to roast roasted gram dal. 

 

6. Pour the ground paste over the peas,add garam masala powder and simmer in mild heat for a few seconds and switch off.

 

7.Garnish with crushed kasoori methi leaves.