This dish really reminds me of my college days, when I used to stay at my aunt’s place. My aunt didn’t very much believe in experimenting with food and would mostly stick to the traditional Malabar style of cooking. But no matter what she was absolutely yummy and I couldn’t easily stop eating. We used to have this curry with chapathi for dinner and I used to love it.

So here’s the recipe:

Servings: 3 to 4 persons


  • Dried Green peas – 1 cup
  • Onion – 1 big (chopped)
  • Tomato – 2 medium (chopped)
  • Crushed ginger – 1tbsp
  • Crushed garlic – 1 tbsp
  • Chili powder – 1 tsp
  • Coriander powder – 1 tbsp
  • Turmeric powder – 1/2 tsp
  • Salt – to taste
  • Oil – 2 tbsp


  • Wash and soak the green peas in water overnight.
  • Heat oil in a pan and saute the chopped onion till soft and pink. Then add the crushed ginger and garlic.
  • After about a minute add in the salt, chili powder, turmeric powder and coriander powder. Pour a little water to prevent the spices from burning.
  • Then add the chopped tomatoes and cook till the tomatoes are mashed up. Finally add in the green peas and pour about 1 cup of water. (You can add extra water if you require more gravy. This is a semi – gravy preparation.)
  • Pressure cook  for 3 to 4 whistles or to the desired texture/state of the green peas.
  • Serve hot with chapathis, naan or any indian bread.