Wrinkled Pea Masala

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.