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 British Pulses, Grains, Seeds and More

Malted Naked Oat Loaf
Malted Naked Oat Loaf

by Amy Oboussier

Malted naked oat flour gives this loaf a deliciously creamy sweetness while the whole grains add a pleasing crunch. Together they make for a hearty loaf with a rich complex flavour.

Read More

Yellow Pea Hummus
Yellow Pea Hummus

by Josiah Meldrum

Strictly speaking hummus means chickpea but similar dips can be made from any pulse, each with their own distinctive flavour and texture. We make this in large quantities and use liberally as more than just a dip. Like any other hummus this is delicious as a pasta sauce, added to roast potatoes, as an alternative to white sauce in lasagne or moussaka, to thicken soups, cooked in a pie and more!

Read More

Strawberry & Chia Muffins
Strawberry & Chia Muffins

by The Cook and Him

A perfect summer addition to any summer picnic, these muffins are made with fresh strawberries and British chia seeds.

Read More