This is a easy to cook recipe. The cooking time takes around 15 minutes, useful for packing lunch boxes with some rotis or rice. I like the taste of dry peas, so I use dry peas most of the time and the taste difference also varies with the dry and frozen ones.

Peas, dried ones soaked for around 6-8 hours, around 1 cup.
Onions, large-1.
Tomatoes, medium-sized, 2.
Salt as per taste.

Ginger -1 small piece.
Garlic 3-4 cloves.
Cinnamon- 1 small stick.
Fennel seeds - ½ teaspoon.
Cardamom seeds - ¼ teaspoon (optional).
Red chilies, 2-3 depending on the heat level preferred.
Coriander seeds – 1 tablespoon.

Heat oil in a kadai and add cinnamon, fennel seeds, cardamom seeds, chilies, coriander seeds and fry them for a few minutes without letting them get burnt. Let them cool and grind them into a fine paste along with the ginger and garlic. Cut the onions and tomatoes into small pieces. Take a small vessel used for pressure cooker cooking or a pressure pan can also be used without any vessel. Put the chopped onions and tomatoes into the vessel or pan, then add the ground masala to this, and add the soaked peas. Add required salt and water enough to cook the peas and pressure cook for 2 whistles until the peas and the other ingredients are cooked well. When the pressure is off, heat oil in a small kadai, transfer the contents from the vessel into the kadai, and fry the peas masala for 5-6 minutes until you get the desired consistency. Then add chopped cilantro and curry leaves for garnish and serve with rotis or rice. This goes well with just plain rice and rasam or curd.

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