Basic Indian Recipe: Kerala Spiced Peas

Prep: 5 mins

Cook: 2 mins

Difficulty: Easy

Servings: 4 Servings

Ihave a secret love affair with peas. Yes, I love them in their fresh-from-the-pod form, but during the winter months, I use their frozen cousins. I spice them in my favorite manner, similar to a dish I had in Cochin, Kerala, in Southern India, and eat them up with a large spoon, stopping only for a quick bite of naan or dollop of raita.

Ingredients

2 tablespoons ghee (ghee is clarified butter and imparts a unique flavor here)
2 teaspoons cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon coriander
1/2 teaspoon ground cardamom
1 green Thai chili, minced (more if you like it really spicy)
1 onion, sliced
1 (1 pound) bag frozen peas
2 tablespoons fresh ginger
3 to 4 garlic cloves, minced
Salt and pepper to taste
Juice from one lemon
Cilantro (optional garnish)

Instructions

In a large skillet, heat the ghee on a medium-high heat. When ghee is hot, put the cumin seeds, mustard seeds in the pan and stir for about 1-2 minutes, until seeds start to pop. Place the coriander, cardamom, chili and onion in the pan and cook until onions begin to sweat, about 5 minutes. Add the peas, ginger, garlic and salt and pepper to taste.
Stir continuously on a high heat for about 3 minutes, until the peas cook through. Finally, add the lemon juice to peas and serve garnished with cilantro.