Whole Pea Masala

by Josiah Meldrum

Remaining firm when cooked, Hodmedod's British-grown Whole Yellow and Blue Peas have a texture and delicate sweet flavour that is ideal in South Asian cookery.

Serves 3-4 as a side dish

Ingredients

• 200g dried Whole Yellow or Blue Peas
• 2 tbsp oil
• 2 tsp cumin seed
• ½ tsp asafoetida
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• 3cm ginger, grated
• 1 green chilli, finely chopped
• ½ tsp turmeric
• 1 tsp garam masala
• Juice and zest of ½ a lemon
• Coriander, chopped
• Salt

Method

1. Wash the dried whole yellow or blue peas and soak overnight.
2. Rinse, cover with water and bring to the boil. After 15 minutes cooking add the turmeric and a little salt, simmer until soft – about 60 minutes.
3. In a separate pan heat the oil. Add the cumin seed and asafoetida. When the cumin starts to brown and get fragrant add the onions: cook until they are translucent. Add garlic, ginger and green chilli. After a few minutes add the garam masala then the peas in their cooking water – add more water to get the consistency you prefer. Adjust the salt to taste. Cook for 5 minutes.
4. Take off the heat and stir in lemon juice, a little zest and the chopped coriander.

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