Matar Tarkari ( Yellow Peas Curry)

Yellow Peas Curry can be served with vadas/idly in breakfast, with rice in lunch, with roti for dinner. My mother used to dry the yellow peas after winter and store it in containers and later used to make this curry recipe throughout the year.

Yellow peas 2Cup
Potato 1piece (boiled and diced)
Onions medium sized 2pieces (chopped)
Tomato1piece (chopped)
Ginger & Garlic paste 4tablespoon
Turmeric powder 1/2 teaspoon
Coriander powder 1/2teaspoon
Cumin powder 1/2teaspoon
Garam Masala powder 1/2teaspoon
Kashmiri lal Mirch powder 2teaspoon
Red chilli powder 1/2teaspoon
Coriander leaves chopped
Salt to taste
Rice bran oil
Soak the Yellow peas in water for 2-3hrs. Pressure cook with water, pinch of salt and turmeric in it up to 1 whistle on low flame.
Remove from flame and check if the peas are cooked, it should be firm not mushy. If required cook for 1 whistle more.
Heat oil in a pan, add chopped onions and fry till it gets soft.
Add kashmiri mirch powder, red chilli powder, ginger garlic paste, cumin powder, coriander powder, little water, add chopped tomatoes and cook till oil separates out.
Add boiled peas and diced potato, stir it well, add salt and 1 cup water in it. Cover with lid and cook it for 5 minutes.
Remove the lid and add garam masala, stir it and cook for 5 minutes more.
Garnish it with chopped coriander leaves and serve it.
It can be served with rice, paratha, roti, puri.