Peas of Mind

Ask and ye shall receive. While this has been true of most things in my life (God, Fate, and whomsoever else it may concern, please note, I’m counting my blessings and not being an ungrateful wretch), I’ve felt the inspiration a little lacking when it came to a post. Well, I could have done a pending meme, but I don’t have a middle name and haven’t given myself one yet, so that will take some more time; I haven’t looked at the rosters of events and even otherwise probably won’t be able to fit in anything, into my schedule, diet or fridge.

I did, though, have a kilo of peas that I shelled patiently last night and some khoya (solidified milk) which I’d bought last week intending a discovery of khoya matar – but the romance of which delicacy fast disappeared this morning when it turned into another one of those quick-fix-like gravies – a sea of red and some peas to break the monotony, and the red discolouring in suspended patches where it’s been diluted by the khoya – but as I’d been asking and seeking quite a bit, I realised this is what I found and received.

A visit to Susan’s blog revealed a leguminous turn of heart, and voila, I had something for the blog – at least one reader was getting twitchy not seeing my blog updated, not to mention the blogger, so here’s to us both. A little later, I found out I’d been tagged for yet another meme, but that’s going to be a story for another day.

I got this recipe from my microwave’s recipe book, no names are being mentioned for various reasons.

Khoya, grated – 100 gm
Shelled peas – 250 gm
Oil – 2 tbsp
Tomato puree – 50 gm (I used a commercial variety)
Red chilli powder, cumin powder, garam masala – ½ tsp each
Onion, chopped – 1, medium (the book said 50 gm)
Green chillies, chopped – 1
Ginger – ½-inch piece
Salt – to taste
Water – a few tbsp

Grind the onion, green chillies and ginger together.

Heat the oil in a dish at 100% power for two minutes.

Add ground paste to oil and mix well.

Microwave at 100% power for five minutes.

Add the tomato puree, the spices and 3-4 tbsp water. Microwave on 100% power for three minutes.

Add salt, grated khoya and 6-7 tbsp of water. Mix gently so that the khoya is not mashed (I did, but it spread throughout the dish, though it didn’t integrate.)

Microwave on 100% power for two minutes. Serve hot.

Note: I pressure cooked the peas for two whistles ahead of the microwaving – I didn’t trust the book’s directions because of past experience. This is additional to what’s mentioned in the recipe.

It’s a really mellow, mild dish that I imagine would go best with a butter naan.

Legumes Green Peas Khoya/milk solids Tomato Puree