Peas - Butter beans & Potato Masala is a delicious and healthy side dish to serve with Roti or paratha. In this recipe, I have used dried peas, which can also be replaced with fresh ones. Peas and butter beans are soaked over night and pressure cooked along with the masala is further added with mashed potatoes to give a tasty and nutritious rich gravy. The same masala can also be used to prepare masala dosa.
1/2 Cup Green peas, dried
1/2 Cup Butter beans
3 Potatoes, Boiled
1 Tbsp Oil
1/2 Tsp Jeera / Cumin seeds
2 Dry red chillies
2 Green chillies, Chopped
2 Onion, Finely chopped
2 Tomatoes, Finely chopped
2 Tsp Ginger garlic paste
1/4 Tsp Turmeric powder
1/2 Tsp Red chilli powder
1/4 Tsp Jeera / Cumin powder
A pinch of Hing powder
1 Tsp Lemon Juice
Salt to taste
Coriander leaves for garnishing
Wash and soak the green peas and butter beans overnight.
Mash the boiled potatoes and keep aside.
Heat oil in a pressure cooker and add jeera / cumin seeds followed by hing powder and dry red chillies.
Add the chopped green chillies along with the finely chopped onions.
Saute till it turns translucent and add the ginger garlic paste.
Saute till the raw smell of ginger garlic goes off and add the chopped tomatoes.
Cook till the tomatoes turns soft and add all the masala powders ( Turmeric, Chilli and Cumin ).
Fry it for a minute and add the soaked green peas along with butter beans.
Add salt followed by 2 cups of water to the pressure cooker and cook it for 5 - 6 whistles.
Once done, switch off the flame and wait till the pressure gets released.
Open the lid and add the lightly mashed potatoes to the curry.
Cook it again for 4 - 5 minutes. ( add water if necessary ).
Garnish with coriander leaves and remove from the flame.
Add lemon juice to the masala and mix well.
Serving Options :
Serve hot with Indian breads like Roti, Pulkha etc..