Green Peas Masala Dry
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Green peas masala dry. If using dry peas soak in water for 6 to 8 hours and pressure cook for 3 whistles or until soft. Drain the water and pressure cook them with 2 cups of water and salt. Anyways lets come back to our green peas masala.
The parcel was appamidiyappam with peas currymasala. But this Green Peas Masala tastes too good with fresh or frozen peas. Add chopped onions and fry until it turns translucent.
Wash the dried green peas and soak them in water overnight. This Goan preparation of the Dry Green Pea Masala is mildly spiced as compared to the traditional Goan Chana Masala and goes well with chapatis or rice. Heat oil in a medium pan saute the whole spices for a minute.
Our green peas masala Punjabi style peas masala dry or matar ki sabji derives its flavor not from the spices or other ingredients that go into its making but from the sweet green winter peas. Garam masala-1 tsp. I cooked it for 6-7 whistles on high flame and keep it closed.
CookingStep by Step 1. Dry Green Peas or Hara Hirva Vatana as commonly referred to India are a legume loaded with important vitamins and minerals and also fiber. Remove the pea pods from the fresh peas and keep it aside.
Seasoning can be done with. 4 to 6 Persons. Dried green peas are rehydrated deep fried and tossed in our special spice mix.
Approximately 250g NOTE this product is manufactured in a facility that processes other products which contain dairy wheat nuts and it may contain traces of all of these ingredients. Back home on Sundays after the morning mass you guessed it.
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