Matar ghugni (dried pea curry)

Ingredients

• 1 cup dried yellow or white peas, soaked overnight
• 1 onion, finely chopped
• 1 tomato, chopped
• 1 tsp ginger-garlic paste
• 2 green chillies, chopped
• 1 tsp cumin seeds and 1 bay leaf
• ½ tsp turmeric powder
• 1 tsp red chilli powder and 1 tsp coriander powder
• ½ tsp roasted cumin powder
• 2 tbsp mustard oil
• Salt to taste; chopped onion, coriander and lemon to serve

Method

1. Pressure-cook the peas with salt and turmeric until soft but not mushy.
2. Heat the mustard oil until it smokes lightly, then add the cumin seeds and bay leaf.
3. Add the onion and fry until golden, then the ginger-garlic paste and green chillies.
4. Add the tomato and powdered spices and cook until the oil separates.
5. Add the peas with some of their water and simmer for 10 minutes until thick. Sprinkle roasted cumin, onion, coriander and lemon juice and serve with dhuska.