Whole Pea Masala

Whole Pea Masala

by Josiah Meldrum March 02, 2015

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.



Josiah Meldrum
Josiah Meldrum

Author



Leave a comment

Comments will be approved before showing up.


Also in Recipes for British Pulses, Grains, Seeds and More

Syrian Lentils with Slow-Fried Onions
Syrian Lentils with Slow-Fried Onions

by Jenny Chandler July 20, 2021

This delicious recipe is from Jenny Chandler's fantastic new Green Kids Cook, a cookbook that teaches the cooks of the future how to eat well, look after themselves and think about the planet. It's a great way to cook our British-grown lentils in a typical Syrian style.

Read More

Emmer & Fava Bean Sedani with Chickpeas and Leeks
Emmer & Fava Bean Sedani with Chickpeas and Leeks

by Josiah Meldrum May 31, 2021

This simple pasta dish shows off our fantastic collaboration with Pastificio Carleschi: sedani pasta made slowly and in small batches with UK grown organic fava bean flour and wholegrain Emmer flour.

Read More

Lentil Ragu
Lentil Ragu

by Josiah Meldrum April 21, 2021 1 Comment

Super simple to make and incredibly versatile, this ragu is the perfect alternative to minced meat and can be used in shepherd's pie, lasagne or as a bolognese style sauce for pasta (it's great with any of Pastificio Carleschi's superb pasta). Or try it in a pie with roasted veg. Our British-grown olive lentils bring a fantastic peppery and earthy sweetness to the sauce.

Read More