Since there was no ride last weekend, I’m craving one. This week, I plan to visit the Giant Lord Shiva Statue in Karjat, followed by breakfast at Adhvika Snacks. Their Missal is excellent, so I’ll enjoy half a dozen Pao and eat till dinner, skipping lunch. Many highway eateries, or ‘Dhabas,’ are along the old Mumbai-Pune Highway. I’ve explored most, but a few remain to be sampled. As I mentioned before, I prefer light vegetarian meals during long rides, usually Dal fry with fragrant Jeera Rice, which I love for its smoky flavour. On a ride to Ladakh through Nubra Valley, I was extremely hungry. We still had hours to reach our destination, but I decided to indulge in something heavier: besides our usual Dal and Rice, I ordered Green Peas Masala and a Roti. It was one of the most satisfying meals I had, and it refreshed me for the remaining journey to Nubra Valley Camp. Thursdays at my home are ‘Veggie Days,’ so I chose to recreate Green Peas Masala for my family to earn some brownie points. The dish turned out fantastic and received great praise. Check out my simple Dhaba Style Green Peas Masala recipe—I’m sure you’ll enjoy it. Happy cooking!
Ingredients:
Shelled Green Peas – 150 gm ( I prefer frozen for ease of cooking )
Onions – 100 gm
Tomato – 30 gm
Green Chillies – 5 gm
Ginger-Garlic paste – 1 tbsp
Spices:
Cinnamon
Star Anise
Black Cardamom
Clove
Cumin
Red Chilli Powder – 1 tbsp
Coriander Powder – 1 tbsp
Cumin Powder – a pinch
Turmeric powder – a pinch
Red Chilli Powder – 1 tbsp
Garam Masala – a pinch
Vegetable Stock – 50 ml ( half cup )
Groundnut Oil – 30 ml
Butter – 1 tbsp
Method:
1 ) In case using fresh peas, then parboil them for five minutes and set aside.
2 ) Roast the spices lightly and let them cool for five minutes. Grind them to a fine powder.
3 ) Chop the tomato and set it aside. Chop green chillies.
4 ) Grind the onions to a fine paste. Add the ginger-garlic paste, green chillies and fry further for two minutes on a slow flame.
5 ) Heat oil. Sauté the ground onions with ginger-garlic paste. Add the ground spices and mix well.
6 ) Add the peas, tomato, red chilli powder, turmeric powder, cumin and coriander powder and saute on a simmering flame for a minute.
7 ) Add the vegetable stock, salt and garam masala and cook for two minutes on a high flame. Once the gravy is thick, remove it from the flame. Top it up with a tablespoon of butter and chopped coriander.
