Green Peas Curry

De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.

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INGREDIENTS

For the Green Peas Curry:
1 cup Dry Green Peas
½ teaspoon Red chilli powder
½ teaspoon Garam Masala
½ teaspoon Cumin Powder
1 Green Chile
¼ inch Ginger
½ teaspoon Salt

For the Temper:
1 tablespoon Oil
½ teaspoon Mustard
1 Dry Red Chile
5 Curry Leaves

Garnish:
½ Cup Cilantro

INSTRUCTIONS

How to cook Dry Green Peas:
Wash and rinse peas in water for 4 -5 minutes.
Soak Peas in water and leave it overnight.
Pressure cook peas in 4 cups of water.

Spices for the Green Spices Curry:
Fine chop Green chile and Ginger.
Add red chilli powder, salt, ginger, green chile, garam masala, cumin powder to the cooked peas and combine well.

Temper:
Heat oil in a large flat Skillet.
Turn to low heat and add mustard and let it splutter.
Split Dry Red chile into two and drop them in the skillet along with curry leaves.
Add cooked peas to the pan and let it cook for 5 to 6 minutes in medium heat.
Add water if necessary to form a semi solid gravy.

Serving:
Serve Green Peas curry in a bowl along with Roti.
Garnish Green Peas curry with Cilantro.

NOTES
If using fresh or frozen peas, check Package cooking instructions.
Do a taste check and add salt, red chilli powder and garam masala. After adding spices sprinkle little water and cook for 5 more minutes in very low heat.

NUTRITION INFORMATION
Serving size: 2 Cups

From yummyplatter.com