Curried Yellow Peas With Potatoes And Kale
- Dried peas are a good source of cholesterol lowering fiber and helps to maintain healthy levels of blood sugar.
- They are good source of heart healthy nutrient like Potassium that can reduce high blood pressure.
- Dried peas provide energy to burn with its high fiber content.
- Dried peas is an excellent source of mineral called molybdenum that can detoxify sulfites. Sulfites are preservatives used in foods that can cause increased heart beat, headache and even disorientation to people who are sensitive to it. A cup of cooked peas can help you if you are sensitive to sulfites.
1 1/2 cup - dry yellow peas
4 cups - water
1 cup - onion chopped
1 tsp - oil
1 tbsp - garlic ginger paste
1 tsp - Kashmiri Chili powder (refer notes)
1/2 tsp - garam masala
1 tsp - chhole masala (refer notes)
1/2 tsp - turmeric powder
1 - medium size tomato chopped
1 cup - potatoes peel and cubed into bite size
1/2 cup - water
1/2 tsp - dry fenugreek leaves
1 tbsp - oil
salt to taste
2 cups - chopped fresh kale leaves (refer notes)
1/4 cup - chopped Cilantro
1/4 tsp - mustard seeds
2 tbsp - thinly sliced shallots
1 1/2 tsp - oil
- Soak 1 1/2 cup dry yellow peas in water for 8 hrs or over night. Drain the water and wash twice. Place the soaked peas in a pressure cooker with 4 cups of water and 1/2 tsp of salt. Cook till 4 whistle blows. Turn off the burner and let it cool.
- While the peas is getting cooked, you could make the tadka. Take a cast iron pan or non stick pan and splutter 1/4 tsp of mustard seeds in 1 1/2 tsp oil. Add the sliced shallots and cook till light golden brown. Now add the chopped Kale and mix well. Season with salt and cook for 1 minute. Turn off the burner and add the chopped Cilantro leaves. Transfer the Tadka to another bowl and set aside. Clean the pan with a paper towel.
- In the same cast iron pan, add 1 tsp of oil and 1 cup of chopped onions. Add a pinch of salt and saute till the onions are light brown color. Remove the onions and let it cool. Add 1 to 2 tbsp of water and make a paste out of this caramelized onion in a food processor or blender.
- Add 1 tbsp of oil to the same pan and add the caramelized onion paste and ginger garlic paste. Cook till the raw smell of garlic is gone. Add turmeric powder, chili powder, garam masala, Chhole masala. Cook for a minute. Now add the chopped tomato and cook till it is mushy. Add the cubed potatoes and stir for another minute. Adjust the salt. Turn off the burner.
- Transfer the prepared masala from the above step to the pressure cooker with cooked peas. Add 1/2 cup of water to the pressure cooker. Close the lid and cook till 2 whistle comes. Turn off the burner and let the pressure subside completely. Open the pressure cooker and add the dry fenugreek leaves by rubbing them between your hands.
- Add the prepared Kale tadka to the curried peas, give a stir. Enjoy it with vegetable pulao or Indian flat breads like Roti, Naan or Chapathi.
- Make the caramelized onion paste ahead and freeze - I always make a batch of caramelized onion paste with 3 or 4 big onions and freeze them. The best way to store them is by first freezing them in a glass container like a rectangular pyrex container. Once the onions are set, take the container out and let it sit in room temperature for 5 minutes. Now using a serrated knife, cut the frozen paste into cubes. Transfer the cubes in a zip lock bag or any freezer safe container. So when you want to make any curry that needs a thick gravy, just take 2 or 3 cubes and throw it along with ginger garlic paste. This makes my life easier on weekdays to cook something Indian.
- When the peas is getting cook, make the Tadka with kale and the masala for the curry. This will cut down the cooking time and helps to prepare the curry within 30 minutes.
- Kashmiri chilli gives the bright color without the heat. You can substitute it with Paprika powder if you don't have Kashmiri Chilli powder. Make sure you cook the Paprika along with other masala powder to remove the raw smell.
- You can use spinach instead of Kale.
- You can get the Chhole masala powder from Indian stores.
- The dry fenugreek powder gives a unique north Indian flavor to this dish.
- I like the gravy of this curry to be thick instead of runny. So I used less amount of water. Feel free to increase the volume of the water if you don't prefer a thick gravy.
- Don't skip the step of adding caramelized onion paste to this curry. Trust me, it adds a nice flavor to this dish.