Green Peas Nimona Recipe (In English)
Description:
Green Peas Nimona is a traditional North Indian side dish, particularly famous in the cities of Lucknow and Kanpur. It is a delightful dish that can be prepared at any time since fresh peas are always available in the market. If you’re looking to try something different with peas, this recipe is an excellent choice. The combination of spices and flavors makes it a perfect accompaniment for your lunch.
Cuisine: Awadhi
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Green peas (Hare Matar) | 250 grams |
| Urad dal vadi (Fried lentil dumplings) | 1 cup (vadi) |
| Onion (Pasted) | 2 tbsp |
| Ginger-Garlic paste | 2 tbsp |
| Tomatoes | 2 pieces |
| Salt | To taste |
| Red chili powder | 2 tsp |
| Turmeric powder | 1 tbsp |
| Coriander powder | 1 ½ tbsp |
| Garam masala powder | ½ tsp |
| Asafoetida (Hing) | ½ tsp |
| Ghee | 1 tbsp |
| Oil | 3 tbsp (1 tbsp + 2 tbsp) |
| Green chilies | 1 small, finely chopped |
| Ginger | 1 tsp, grated |
| Cumin seeds (Jeera) | 2 tsp |
| Fresh coriander (for garnish) | A few sprigs |
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Instructions:
-
Prepare the Green Peas:
- Start by washing the green peas thoroughly. In a mixer grinder, grind the peas with a little water to form a smooth paste. Set it aside.
-
Cook the Peas:
- Heat ghee in a pan or kadhai. Once hot, add cumin seeds, asafoetida, grated ginger, and chopped green chilies. Let this cook for 20 seconds.
- Add the ground pea paste to the kadhai and let it cook for 3-5 minutes on low flame. Stir occasionally to prevent it from sticking. Once done, set it aside.
-
Fry the Vadi (Urad Dal Dumplings):
- In another kadhai, heat 1 tablespoon of oil. Fry the urad dal vadi (lentil dumplings) until golden and crispy. Set them aside.
-
Prepare the Base:
- In the same kadhai, add the remaining 2 tablespoons of oil. Once hot, add cumin seeds and cloves (long) and cook them for 1 minute.
- Add the ginger-garlic paste and the onion paste. Cook this mixture until the onions turn golden and fragrant.
- Now, add turmeric powder, red chili powder, salt, and coriander powder. Stir well and cook the mixture for another 2-3 minutes, allowing the spices to blend together.
-
Add Tomatoes:
- Add the chopped tomatoes to the kadhai. Cook until the tomatoes soften and become mushy (about 2 minutes).
-
Combine the Peas and Vadi:
- Add the cooked pea paste (Nimona) and fried vadi to the kadhai. Let it cook for another 2-3 minutes, allowing the flavors to mix well.
-
Simmer:
- Add 1½ cups of water to the mixture. Let it simmer on low heat for 5-8 minutes until everything is well combined and the flavors are absorbed.
-
Finish:
- Once the mixture has thickened, add garam masala powder and stir well. Garnish with fresh coriander leaves for added flavor and color.
-
Serve:
- Serve the Green Peas Nimona with boondi raita (fried chickpea flour balls in yogurt) and fulke (Indian flatbreads) for a complete and delicious meal.
Enjoy this comforting, flavorful dish that brings the essence of North Indian cuisine to your table! Perfect for a warm and hearty lunch.
