Feast on the fast fix sophisticated Sprouted Peas Curry for phulka accompanied with onion, tomato and cucumber shreds with a sip of tangy mint lime juice..
Heat a saucepan and tip in a few drops of cooking oil and add a chopped onion and tomato to it and saute well.
While it cools down, just soak four to five cashew nuts in hot water a keep aside.
After a few minutes, drop in the seared onion and tomato in a blender and plop in the soaked cashews and crush them into a smooth paste and keep aside.
Heat oil along with a little ghee in the saucepan and rustle up the measured quantities of bay leaf, anise, cinnamon, cloves, cardamom and green chilies one after another and finally squirt in a tablespoon of ginger garlic paste and let the flame be in low medium mode.
Now tip in a finely chopped onion and when it becomes translucent, plump down some chopped tomato pieces and stir in till it becomes mushy.
Sprinkle the required salt and after a few seconds just pour in the blended onion tomato puree with a nice stir.
Season it with the measured quantities of red chili, coriander, turmeric powders and garam masala while stirring occasionally.
Add in a tablespoon of tomato puree followed by a teaspoon of sugar and mix altogether.
Splash in a little water with a gentle stir and let it sear in low flame for a while.
When it turns fragrant, toss over a cup of sprouted fresh peas and pop the lid on after a swish. Let it boil in low medium flame for about ten minutes approximately.
When the aroma starts wafting out from the pan, just open the lid and stir in to check whether the peas are being cooked up completely.
Now add a tablespoon of hang on curd or fresh cream and stir in altogether.
At last, zest up the Sprouted Peas Curry with a dash of lemon and some fresh coriander leaves and serve hot with any variety of roti or rice accompanied with a crunchy masala papad and pickle made of onion rings.