Wrinkled Pea Masala

Wrinkled Pea Masala

by Nick Saltmarsh

Inspired by Felicity Cloake's Perfect Chana Masala, this simple but satisfying recipe substitutes whole wrinkled peas for the usual chana or chickpeas. It's delicious with either (or just about any whole pulse) but the especially high resistant starch content of wrinkled peas provides more nourishment for your gut flora.

Read more about wrinkled peas and why they're an amazing but little-known pulse…

Makes 4 generous servings as a main, 6 to 8 as a side dish

Ingredients

  • 250g Whole Wrinkled Peas, soaked for at least 6 hours in cold water
  • Generous splash Rapeseed Oil
  • 2 tsp Cumin Seeds, according to taste
  • 1 large Onion, chopped
  • 6 Garlic Cloves
  • 30g Root Ginger, peeled
  • Generous handful Fresh Coriander
  • 1 medium Fresh Chilli, red or green
  • 1 tbsp Coriander Seeds, ground (freshly ground whole seeds are best)
  • 2 tsp Chilli Flakes
  • 2 tsp Turmeric
  • 400g Tin of Chopped Tomatoes
  • 1 tsp Sea Salt Flakes
  • 1 tsp Garam Masala
  • Juice of 1 Lemon

Method

  1. Drain the soaked peas, put in a large pan and cover with plenty of unsalted fresh water. Bring to the boil, cover and leave to simmer for around 30 minutes until tender (but still with some bite), then drain retaining a little of the cooking water.
  2. Bring a heavy pan (a medium round Le Creuset works well) to a medium heat and toast the cumin seeds for 1-2 minutes.
  3. Remove and retain about ½ tsp toasted cumin for garnishing. Chop and retain a little chilli and coriander for garnishing.
  4. Turn the pan to a low heat, add the oil, chilli flakes and onion, and cook until golden, stirring occasionally.
  5. Finely chop, crush, mash or blend the garlic, ginger, chillies and coriander (stalks and all) in a blender, pestle or on a board as you prefer. Add to the pan and cook for a few minutes, stirring well.
  6. Add the ground coriander and turmeric, and cook for a few more minutes, stirring well.
  7. Add the chopped tomatoes, cooked peas, salt and a little of the peas' cooking water. Stir well and laeve to simmer over a low heat for 15 to 30 minutes. Add more water if it thickens too much.
  8. Stir in the garam masala and lemon juice.
  9. Serve with garnish of chopped coriander, chilli and toasted cumin seeds.



Nick Saltmarsh
Nick Saltmarsh

Author



Leave a comment

Comments will be approved before showing up.


Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Crispy Fava Beans, Whipped Tofu & Red Chicory
Crispy Fava Beans, Whipped Tofu & Red Chicory

by Eden Owen-Jones

Eden Owen-Jones' light, silky and creamy whipped tofu dip is topped with split fava beans crisped in the oven to add a lovely crunch. Serve with deliciously bitter red endive leaves or spoon it over grilled radicchio.

Read More

Wild Mushroom & Barley Risotto
Wild Mushroom & Barley Risotto

by Sarah Cotterell and Aitana Infante

Sarah and Aitana use our pearled naked barley rather than traditional arborio rice for this risotto - or perhaps that should be orzotto? Barley’s nutty flavour complements the earthy mushrooms well. This recipe can be varied with other whole grains like naked oats or black barley.

Read More

Chickpea Pancakes with Creamy Mushrooms and Spinach
Chickpea Pancakes with Creamy Mushrooms and Spinach

by Amy Oboussier

Savoury pancakes like these make a decadent dinner though the pancakes are incredibly simple to make with just three ingredients - chickpea flour, water and salt. Any pulse flour would work well in this recipe.

Read More