Name: Peas in Spiced Curry or Nimona
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tsp garam masala powder; 1 tsp garlic paste; 1/2 tsp freshly cracked black pepper; 1/2 tsp turmeric powder; 1 tsp salt; 2 small onions, finely chopped; 250 g tomatoes, diced; 2 tsp green chili paste; 1 tsp cumin seeds; 1 tsp ginger paste; 3 Moong dal wadi; 2 tbsp vegetable oil; 2 tsp vegetable oil; 2 tbsp coriander leaves, finely chopped; 2 cups fresh green peas

Chickpea Curry

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Indulge in the warm, North Indian specialty, Nimona, a hearty curry starring fresh green peas enhanced by the flavors of tomatoes and aromatic spices, complemented by Moong dal wadi - sun-dried lentil dumplings.

Gluten Free

Lactose Free

Vegetarian

Vegan

Seasonings

gram

garam masala

garlic paste

black pepper

ground turmeric

salt

Fresh Vegetables

onion

tomato

Sauces

chili paste

whole cumin seed

ginger paste

Beans & Legumes

Split Mung Beans

Oils

milliliter

vegetable oil

fresh cilantro

green peas

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Vitamins

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Water

Carbohydrates

Protein

Dietary Fiber

Sugar

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

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Easy Chickpea and Potato Curry

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Velvety Pumpkin Spice Chickpea Curry

Peas in Spiced Curry or Nimona

Baking Goods

Produce

Condiment & Toppings

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Heat up 2 teaspoons of oil in a pan. Sauté the fresh green peas on high for 2 minutes.

Cover and cook on medium heat until the peas are soft enough to mash. Remove from heat and mash them coarsely.

In a separate pan, heat up 2 tablespoons of oil. Add the Moong dal wadi and fry until they change to a light golden color and give off a fragrant aroma. Remove and set them aside.

In the same oil, crackle the cumin seeds before adding the finely chopped onions. Sauté until the onions turn soft and pink.

To this onion mixture, add the garlic and ginger pastes along with the green chili paste. Stir and cook for around a minute until the raw smell evaporates.

Add in the diced tomatoes, turmeric, freshly cracked black pepper, and the lightly fried wadis. Sauté until the tomatoes are soft and the flavors meld together.

Now, mix in the coarsely mashed peas and salt. Adjust the consistency of the curry by adding water as needed.

Bring the curry to a boil, then reduce the heat and allow it to simmer for 5-6 minutes.

Lastly, stir in the garam masala powder and the finely chopped coriander leaves. Cook for another minute. Your Peas in Spiced Curry is now ready to enjoy. Serving suggestion: chapatis, parathas or rice.

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