Pacha Pattani/ Dried Green Peas Curry

Courtesy : http://atastychallenge.blogspot.co.uk/2011/03/pacha-pattani-dried-green-peas-curry.html

Ingredients                                          Serves 3

• Dried Green Peas………………3/4 cup (wash and soak in Water for 4 hours)
• Oil…………………………………..1 Tablespoon
• Mustard Seeds…………………1/2 Teaspoon
• Onion thinly sliced…………...1/2 cup
• Split Indian Green Chilly…..4
• Ginger Garlic Paste…………..3/4 Teaspoon
• Curry Leaves…………………..1 Sprig
• Red Chilly Powder………......1/4 Teaspoon
• Coriander Powder…………....3/4 Teaspoon
• Turmeric Powder…………..…1/4 Teaspoon
• Garam Masala Powder……..1/2 Teaspoon
• Tomato………………………..….1/2 big sliced
• Thin Coconut milk………..….1 Cup
• Thick Coconut Milk……….....1/2 Cup
• Vinegar…………………………...1/2 Teaspoon
• Salt as needed

Method of Preparation

1. Heat Oil in a pan (pan of the pressure cooker will do) on medium high heat and splutter the Mustard Seeds.
2. Add Onion, Green Chilly, Ginger Garlic paste and Curry leaves; saute till it wilts. (Doesn’t have to wait till it browns)
3. Add the drained soaked Green Peas and fry for 2 minutes.
4. Add Red Chilly Powder, Coriander Powder, Turmeric Powder and Garam Masala Powder; mix everything together really well.
5. Add the Tomato, Salt, Thin Coconut Milk and 1 Cup Water; close the cooker and let it cook till done. (It took 5 whistles in my cooker)
6. When the Pressure is gone, open the pan and add Thick Coconut Milk and Vinegar.
7. Mix well and let it start to boil along the edges.
8. Switch off the heat and serve hot with Appam or Bread (Bread was the usual hostel combo!).

Notes:

• The Green Peas should be cooked till it is soft to touch but not until mashed. If it is mashed, its skin separates which will not be a good scene.
• I like it without much gravy, but add more Water if you need more.
• This has a tendency to thicken as it sits. If it is too thick at the time of serving, please do add some hot Water to thin it.