Sweet and Spicy Peas Curry Recipe | Simple Peas Curry Recipe

Learn how to make Sweet and Spicy Peas Curry ~ Dried green and yellow peas cooked in sweet, sour and spicy tomato and tamarind gravy

It is summer…finally and at last we are getting the much needed vitamin D! With temperature shooting up and the sunshine spreading its warmth and smile around, we are spending more time outdoors and making the most of very few brilliant days of sunshine. Finally we can go out without swaddling ourselves in thick layers of cloths and even the thin jackets and sweaters are left behind hanging in the coat hangers :) Oh yes… Yes, yes, yes! Sun sure makes me happy!

Sweet and Spicy Peas Curry ~ Curry with a earthy flavour and ‘bite’

We are spending more time as a family and I have decided to hang my apron for a while. Err… Hanging apron for a while in my dictionary means cooking something quick, fuss free and nutritious meal that takes less than half an hour ;) I think I am bit too attached to my kitchen and cooker to leave them on their own for more than 2 successive days. Too much heat and too much sun are also helping me to stay out of the kitchen while I chase butterflies in the garden with Lil Dumpling. We are having too much fun watching the snails crawl, buzzing with the bumble bees, digging the garden and planting the seeds, watch the saplings grow, lying on our back on the green grass and watch the fluffy white clouds float in the blue sky!

Sweet and Spicy Peas Curry

On weekends we pack our picnic basket with few sandwiches, delicious summer bounty of fruits and fruit juices before driving off to beautiful country sides. With out new found love for biking, we hire bikes and ride in the narrow country lanes marvelling at the beauty around us. There was a episode where I made complete fool of myself by trying to re-learn pedalling after 16 years, but I am happy to say that I have at last managed to ride for couple of miles after watching my hubby ride with ease with Lil dumpling’s seat strapped in the back. After few minutes of huffing and puffing while my leg muscles initial stage of shock at finding themselves assigned a new task of exercise, they did cooperate in the end! Although I am yet to match the speed and ease at which hubby rides his bike, I am happy that I can ride for a mile without stopping to take deep breaths! ;) As for Lil Dumpling, he just leant to ride his bike and it won’t be too long before he beats me in a bike race with his dad! Yeah, the joys of motherhood…watching your toddler beat you in a bike race and still smile proudly!

Sweet and Spicy Peas Curry ~ Simple curry recipe for summer

With or weekends spent outdoors, I hardly get time to cook elaborate meals and photograph them for the blog. My cooking adventure is limited to easy curries, quick stir fries, grilled vegetables, simple sandwich, lots of juicy fruits, fruit smoothies, and a big bowl of plain yogurt which is keeping us cool and happy. On weekdays we make a big batch of dosa and idli batter and store it in fridge and freezer for quick fix meals when we crave for high carb foods. I keep adding assorted vegetables to the batter to keep it interesting for Lil Dumpling so that he doesn’t get bored of eating same thing. With his love for beans and legumes, I make it a point to cook them as much as possible as they are the main source of proteins for vegetarian diet.

Sweet and Spicy Peas Curry

One such simple and quick curry I make is Sweet and Spicy Peas Curry. I use either dried yellow peas or green peas and sometimes a mixture of both as we all like the ‘bite’ and the earthy taste it has compared to fresh or frozen variety. You can use frozen or fresh green peas or any other beans of your liking. While tomatoes used in this recipe lend sourness to the gravy, the jaggery balances the taste with its sweetness. The generous amount of fresh herbs used makes this Sweet and Spicy Peas Curry a very flavourful and unforgettable love affair! You can serve it with any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice.  However I love to eat this Sweet and Spicy Peas Curry on it’s own in a large bowl topped with some finely chopped onions, tomato and coriander leaves along with a glass of chilled Mango Lassi. Sometimes I also add generous spoonful of fried sev when I am not watching my diet!

Ingredients used for Sweet and Spicy Peas Curry

Yellow and Greens Peas for Sweet and Spicy Peas Curry

Spices used for Sweet and Spicy Peas Curry

Hydrated Green Peas

Hydrated Yellow Peas

Sweet and Spicy Peas Curry with a glass of chilled Mango Lassi

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Sweet and Spicy Peas Curry (Green and yellow peas cooked in sweet, sour and spicy tomato and tamarind gravy)
Prep Time: 5-10 mins
Soaking Time: 6 hours to 12 hours
Cooking Time: 30 mins
Recipe Level: Simple/Beginner
Spice Level: Low to Medium
Serves: 5-6 people
Shelf Life: Best served fresh but can be refrigerated for up to 4 days and frozen for 2-3 weeks in freezer
Serving Suggestion: With any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice

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Ingredients:
½ cup Dried Yellow Peas, washed and soaked overnight
½ cup Dried Green Peas, washed and soaked overnight
1 large Onion, finely chopped
3-4 large Tomatoes, pureed
½ bunch or 1 loosely packed cup Coriander Leaves with stems, finely chopped
1½ inch Ginger, peeled and roughly chopped
1-2 Green Chillies, slit (Optional. Adjust as per taste)
¼ tsp Tamarind Paste or 1 small marble sized Tamarind Pulp soaked in 1/8 cup of hot water and juice extracted (Optional)
1-1½ tbsp Jaggery or Brown Sugar or White Sugar (Adjust as per taste)
Salt to taste

Spices Used:
½ tsp Haldi/Turmeric Powder
1 heaped tsp Red Chilli Powder (Adjust as per taste)
1 heaped tbsp Dhania/Coriander Powder
1 tsp Jeera/Cumin Powder
½ tsp Garam Masala
½ tsp Kitchen King Masala (Optional)
1 tbsp Kasuri Methi Leaves/Dried Fenugreek Leaves, crushed with fingers (Optional)

For Tadka/Tempering:
1 tsp Mustard Seeds
1 tsp Jeera/Cumin Seeds
1 dried Red Chilli, halved
A generous pinch of Hing/Asafoetida
A sprig of Curry Leaves (Optional)
1-1½ tbsp Oil

Quick and simple to make Sweet and Spicy Peas Curry

Method:

1. Wash the dry peas a night before and soak them in enough water overnight. For 1 cup of dry peas, add 2½-3 cups of water as the peas absorb all the water while hydrating. Drain all the water from the peas and keep them aside until needed.
2. The best way to cook these peas is by using pressure cooker as it takes half the time compared to cooking on stove top. But if you don’t have a pressure cooker, you can use a large wok or cooking pot but it will take more time to cook. Alternatively you can use slow cooker too.
3. Heat oil in a pressure cooker and add mustard seeds to it. When mustard seeds start to pop and splutter, add cumin seeds, dry red chilli, hing and curry leaves and fry them till cumin seeds change their colour to brown, about 30 seconds.
4. Next add finely chopped onion along with slit green chillies if using and fry them till the edges turn golden brown, about 2 minutes on medium heat.
5. Add crushed kasuri methi and sauté it for few seconds. Next mix in pureed tomatoes along with ginger and let it cook for 2-3 minutes on medium flame.
6. Mix in coriander powder, cumin powder, red chilli powder and turmeric powder and give it a good mix.
7. Add about 3 cups of water and increase the heat to high. Mix in jaggery, tamarind extract if using, finely chopped coriander leaves and salt to taste. Let the whole mixture come to boil.
8. Add hydrated peas and close the lid of a pressure cooker and put the weight on. Reduce the heat to medium and let it cook undisturbed for 15-20 minutes or for 3 whistles. If using the wok or pan, the cooking time may take double the time. Let the pressure be fully released from the pressure cooker before opening the lid.
9. Switch on the gas and mash the peas lightly using back of a ladle with light hand. Add little water if you find the gravy too thick to get required consistency. Mix in garam masala and kitchen king masala if using and let it simmer for 5 minutes before switching off the gas.
10. Serve this delicious Sweet and Spicy Peas Curry with any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice.

Sweet and Spicy Peas Curry ~ Green and yellow peas cooked in sweet, sour and spicy tomato and tamarind gravy

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Sia’s Notes:

• I use either dry white peas or green peas and sometimes a mixture of both as we all like the ‘bite’ and the earthy taste it has compared to fresh or frozen variety.
• You can use frozen or fresh green peas or any other beans of your liking.
• The best way to cook these hydrated peas is by using pressure cooker as it takes half the time compared to cooking on stove top. But if you don’t have a pressure cooker, you can use a large wok or cooking pot but it will take more time to cook. Alternatively you can use slow cooker too.
• You can serve it with any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice. However I love to eat this Sweet and Spicy Peas Curry on it’s own in a large bowl topped with some finely chopped onions, tomato and coriander leaves. Sometimes I also add generous spoonful of fried sev when I am not watching my diet!