Peas Ambat

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Published under: Curries and GraviesPeas

1 1/2 cups fresh peas or 1 cup dehydrated peas
1-2 chopped medium onion
2-3 garlic cloves (optional)
2-3 tablespoons ghee
1 tablespoon chopped coriander
1/2 teaspoon turmeric powder
salt to taste

1 red chilly
1/4 teaspoon pepper
0.5 inch piece cinnamon
2 cloves
2 tablespoons grated coconut
a small lump tamarind

1/2 teaspoon mustard seeds
2 sprigs curry leaves
2 green chillies slit (optional)

1. Cook the fresh peas with very little water and some salt. If dried peas are used, soak overnight and cook in a pressure cooker.
2. Heat 1/2 tablespoon ghee, fry the masalas (except the tamarind), and grind with the tamarind to a paste. Heat the rest of the ghee, add the mustard and when done, add the curry leaves and the chillies. Add the turmeric, chopped onion and garlic. Fry till the onions are brown.
3. Add the masala paste, cooked peas and chopped coriander. Simmer for a while.
Serve Hot.

Note: This dish can also be prepared with masoor or moong dal.

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