Green Peas curry from Sukham Ayu

I have been reading this book - 'On Writing, A Memoir of the Craft' by Stephen King. It is teaching me a thing or two about writing in an engaging manner. The readers of this blog are the lucky ones I hope who will reap the benefits of my reading this book. You all have to tell me if my writing is getting any better :)

It is a great book for Middle School and High School kids who are interested in learning to write better and so is 'Elements of Style' by William Strunk Jr and E.B White.

At the end of the day what other reading material can be engaging and the end results delicious that makes everyone happy? No prizes for guessing that one. Sukham Ayu is one of those books that keeps on giving. I am enjoying the pleasure thanks to my dear friend Linda.

Peas Curry
Ingredients
1. 1 cup of dried green peas soaked overnight (substitute with fresh or frozen peas)
2. 1/4 tsp turmeric powder
3. 1/2 tbsp red chili powder or as per taste
4. 1/2 tbsp coriander seeds + 1 tsp of cumin seeds
5. a small piece of cinnamon (see note)
6. few cloves
7. 1 bay leaf
8. a few mint leaves
9. salt to taste
10. 1 tsp oil or ghee

Paste
1. 1/2 cup chopped red onions
2. 3-4 garlic cloves
3. 1 inch piece of ginger
4. 2 tbsp grated fresh coconut (I used frozen coconut)
5. 1 tbsp of chopped walnuts (recipe calls for pumpkin or sunflower seeds)

Method
1. Cook the green peas and set aside
2. Saute the onions, garlic and ginger and blend to a paste with the coconut and walnuts using as little water as possible
3. Roast the coriander, cumin seeds, cinnamon, cloves and bay leaf very gently and blend to a powder
4. In a pan add the oil/ghee and when hot, add the paste and saute for a few minutes
5. Add the powders and saute for another 2-3 minutes
6. Add the cooked peas, mint leaves, salt and 1 cup of water. Cook partially covered for another 5-6 minutes till the desired consistency is reached

Serve with chapathis or parathas.

Note:
1.Use garam masala powder in place of the cinnamon,cloves and bay leaves.