Fresh Green Peas & Carrot Curry with Coconut

Blogging Marathon# 52: Week 2/ Day 2

Theme: Seasonal Veggies & Fruits

Dish: Green Peas & Carrot Curry

Fresh green peas in the pod are something I look forward to buy in Spring. They are super sweet and delicious. Even though peeling them is time consuming, I think well worth every minute for these little jewels.
I add these fresh peas in simple ghee rice, or jeera rice. I don't like to add too many spices and overpower the taste of the peas, so I usually keep the dish very simple.

Today's dish is a dry curry with sweet green peas, carrots and some grated coconut. This is a very quick and easy dish that gets done in a jiffy. Fresh green peas hardly take any time to cook and if diced small, carrots don't take too long either.

You can spice the dish up with more chilies, but I keep it mild because I like to eat this curry just as is like salad. It is also great when served with rice, roti or even rolled up as a wrap.

Ingredients:

Green Peas - 1cup

Carrot - 2 medium, peeled and diced

Green chilies - 1~2, finely chopped

Ginger - ½" piece, finely grated

Chana dal - 1tsp

Urad dal - 1tsp

Mustard seeds - 1tsp

Cumin seeds - 1tsp

Curry leaves - 8~10

Dry red chili - 1~2 (optional)

Turmeric - ¼tsp
Grated Coconut (fresh, frozen or dry) - 2~3tbsp

Salt - to taste

Method:

• Heat 2tsp coconut oil in a saute pan, add chana dal, urad dal, mustard & cumin seeds. Once the seeds start to splutter, add red chili, curry leaves, ginger and green chili. Cook for 30 seconds and add the chopped carrot.
• Cover and cook till carrots are almost tender.
• Stir in the green peas, turmeric and salt. Cover and cook for 3~4 more minutes or until the peas are tender. 
• Finally add the grated coconut and mix well. Serve with rice or roti. It can also be eaten as a salad :0)

Lets check out what my fellow marathoners have cooked today for BM# 52.