Chilli ginger dry peas curry

Chilli ginger dry peas curry
(Chilli matar sabji)

  ·      Dry peas                        1/4kg

  ·      Potato(boiled)              1nos

  ·      Green chillies               10nos

  ·      Ginger                           1inch piece

  ·      Cumin seeds                1tbsp

  ·      Karepatta(chopped)    few

  ·      Turmeric powder        1/4tsp

  ·      Salt to taste 

  ·      Oil                                 1tbsp

  ·      Mustards                    1/2tsp

Process

Soak dry peas (matar) in water for 8to9 hours. Take a pressure cooker, cook soaked peas in the cooker till the peas becomes soft. Now mash(slightly) the peas. Make a paste of green chillies, ginger and cumin seeds. Take pan, oil, mustards, cumin seeds(1/4tsp) , chopped karepatta and toss them for few min. Then add chilli ginger cumin paste and sauté for a while. When done add mashed peas, mashed potato, haldi (turmeric) powder and mix well and fry in low flame for few min and then add water (as required) and cook for 30min. Add salt and off  the flame when the  consistency of the curry is thin and finely cooked, add water if required. Hot spicy chilli ginger matar ka sabji is ready to eat with roti or with steamed rice.