Amritsari Green Pea and Lupin Curry
Amritsari Green Pea & Lupin Curry
Course: Recipes, MainDifficulty: Easy1
servings30
minutesINGREDIENTS
- For the Gravy
â…“ cup finely chopped onions
½ cup finely chopped tomatoes
½ tsp ginger garlic paste
¼ tsp turmeric powder
½ tsp red chili powder
¼ tsp garam masala
¾ to 1 tsp amchur powder (Substitute with citric acid, tamarind powder or lemon juice if you have none)
2 to 3 green chilies – slit
1 to 2 cups of water
1.5 to 2 tbsp oil
Salt as required
- Spices for Masala Powder
2 black cardamoms
1-inch cinnamon
3 to 4 black peppercorns
2 cloves
1 bay leaf
¼ tsp carom seeds
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds (Substitute with fennel pollen)
½ tsp dry pomegranate seeds
1 to 2 Kashmiri dry red chilies (Substitute with 3/4 tbsp smoked paprika + 1/4 tbsp cayenne)
- For Garnishing
2 to 3 tbsps chopped coriander leaves
½ to 1-inch ginger
1 medium onion sliced or chopped
1 medium tomato sliced or chopped
1 lemon or lime, sliced or quartered
Directions
- Preparing the Lupin Beans
- Soak the dry Lupin Beans for 24 hours in water; ensure beans are completely submerged. Rinse and place in a large pot with cold tap water. Bring to a vigorous simmer and boil for 20 minutes
- Dry Roasting Spices
- In a pan, take all the whole spices for the “chole masala powder” mentioned above and on a low heat begin to roast them.
- Masala
- Heat oil in a pan or kadai. Add ginger-garlic paste and saute for a few seconds or till their raw aroma goes away.
- Then add chopped onions and saute stirring often till the onions turn translucent or light brown.
- Add tomatoes and saute stirring often till they soften and the oil starts to leave the sides of the onion and tomato mixture.
- Lower the heat and then add all of the powdered chole masala that we ground, together with the red chili powder, turmeric powder and garam masala powder (optional).
- Stir and mix the dry ground spices and then add slit green chilies
- Add the cooked green peas and lupins. Mix well.
- Add salt according to taste. Then add about 1 to 1.25 cups of the stock in which the green peas and lupins were cooked. You can also add water instead.
- Stir and cover the pan with a lid.
Shop the Ingredients