Matar ka Nimona

Ingredients

• 500 g fresh green peas, shelled
• 2 medium potatoes, peeled and quartered
• 4 dal badi (dried lentil dumplings)
• 3 tbsp mustard oil
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 3 dried red chillies
• 2 medium tomatoes, chopped
• 3 tbsp coriander leaves with stalks
• 3 cm piece ginger
• 2 green chillies
• 1/4 tsp turmeric
• 1/2 tsp garam masala
• 1 tsp salt
• 500 ml water
• 1 tbsp lemon juice

Before you cook

• Set aside 4 tablespoons of the peas and coarsely grind the rest, pulsing so the mixture stays gritty rather than becoming a paste.
• Grind the coriander leaves and stalks with the ginger and green chillies into a rough paste.
• Peel and quarter the potatoes.

Steps

1. Heat 1 tablespoon of the mustard oil in a heavy pan over medium heat until it smokes lightly.
2. Add the ground peas and roast them for 6 minutes, stirring constantly, until they smell nutty and stop clinging to the pan.
3. Scrape the roasted peas onto a plate.
4. Pour the remaining oil into the pan and fry the dal badi for 2 minutes until deep brown, then lift them out.
5. Add the cumin seeds, asafoetida and dried red chillies to the hot oil and let them crackle for 20 seconds.
6. Stir in the coriander and ginger paste and fry for 2 minutes.
7. Add the chopped tomatoes and turmeric and cook for 5 minutes until they collapse.
8. Return the roasted peas to the pan and work them into the masala for 2 minutes.
9. Pour in the water, then add the potatoes, fried dal badi, reserved whole peas and salt.
10. Bring the pan to a boil, then simmer partly covered for 20 minutes until the potatoes are tender and the gravy thickens.
11. Stir in the garam masala and lemon juice.
12. Serve with plain rice or roti.