Ingredients:

(Serves 4.)

2 onions, quartered

3 cm piece ginger, cut into 4 pieces

4 cloves garlic, peeled and halved

2 to 4 green chillies, halved

4 black peppercorns

2 cloves

3 cm stick cinnamon

2 tablespoons sunflower oil

½ teaspoon black mustard seeds

½ teaspoon cumin seeds

½ teaspoon white urad dal (available in Indian grocers) or ordinary lentils

6 fresh curry leaves

125g tomatoes, peeled, deseeded, and finely chopped

¼ teaspoon ground turmeric

Salt

125g fresh green peas

2 tablespoons yoghurt

Half cup water

4 tablespoons coriander leaves, finely chopped

Method:

1. Finely grind the onions, ginger, garlic, chillies, peppercorns, cloves and cinnamon in a food processor.

2. Heat the oil in a lidded saucepan and add mustard seeds, cumin seeds, urad dal (or lentils) and curry leaves until the seeds begin to pop, and the lentils and leaves become a couple of shades darker. This will only take a minute; be careful not to burn the spices.

3. Add the onion mixture, tomatoes, turmeric, salt, peas, yoghurt, and water. Bring to a boil, then lower the heat and simmer with the lid on until the peas are cooked.

4. Add coriander leaves, and serve hot with chappaties or rice.