Green Peas Nimona Recipe (Awadhi Style)
Green Peas Nimona is a delicious, hearty dish that hails from the Awadhi cuisine of Northern India. This vegetarian recipe blends the goodness of fresh green peas with flavorful spices, creating a satisfying and savory meal. Traditionally enjoyed with phulka (Indian flatbread) and boondi raita, this dish is perfect for a comforting lunch or dinner. The addition of urad dal wadi (fried lentil dumplings) gives it an extra crunch and depth of flavor, making it a unique variation of the classic green peas curry.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Green peas (fresh or frozen) | 250 grams |
| Urad dal wadi (fried lentil dumplings) | 1 cup |
| Onion paste | 2 tablespoons |
| Ginger-garlic paste | 2 tablespoons |
| Tomatoes | 2, chopped |
| Salt | As per taste |
| Red chili powder | 2 teaspoons |
| Turmeric powder | 1 tablespoon |
| Coriander powder | 1 ½ tablespoons |
| Garam masala powder | ½ teaspoon |
| Asafoetida (hing) | ½ teaspoon |
| Ghee | 1 tablespoon |
| Oil | 3 tablespoons |
| Green chili | 1, finely chopped |
| Fresh ginger | 1 teaspoon, grated |
| Cumin seeds | 2 teaspoons |
| Fresh coriander leaves | 3 sprigs, for garnishing |
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Servings: 3
Cuisine: Awadhi
Course: Lunch/Dinner
Diet: Vegetarian
Instructions:
Step 1: Prepare the Green Peas
- Start by grinding the green peas in a mixer or food processor. Add a little water while grinding to make a smooth paste. Set aside.
Step 2: Cook the Ground Peas
- Heat ghee in a large pan or kadhai. Once the ghee is hot, add cumin seeds, asafoetida (hing), chopped ginger, and green chilies. Sauté for about 20 seconds until the spices release their aroma.
- Add the ground green peas to the pan and cook for 3 to 5 minutes. Stir occasionally, ensuring the peas don’t stick to the pan. After cooking, turn off the heat and set the mixture aside.
Step 3: Fry the Urad Dal Wadi
- In a separate pan, heat 1 tablespoon of oil and add the urad dal wadi. Fry the wadi until they turn golden brown and crispy. Remove them from the oil and set aside.
Step 4: Prepare the Spice Mixture
- In the same pan, heat the remaining oil. Add cumin seeds and a piece of long (clove) to the hot oil. Sauté for about 1 minute.
- Add the ginger-garlic paste and onion paste to the pan. Cook the mixture until the onions turn golden brown, releasing their natural sweetness.
- Once the onions are golden, add turmeric powder, red chili powder, coriander powder, and salt. Stir well and let the spices cook for 2 to 3 minutes.
Step 5: Add Tomatoes and Simmer
- Add the chopped tomatoes to the pan and cook until they soften, which should take around 2 minutes.
- Once the tomatoes are soft, add the ground green peas (from Step 2) and fried wadi (from Step 3). Stir to combine everything well. Cook the mixture for 2 to 3 minutes.
Step 6: Simmer and Add Water
- Pour in 1 ½ cups of water and stir to combine. Let the curry simmer on low heat for 5 to 8 minutes, allowing the flavors to meld together and the dish to thicken.
- After the water has evaporated slightly, add garam masala and stir well.
Step 7: Garnish and Serve
- Finally, garnish the Green Peas Nimona with freshly chopped coriander leaves. Serve hot with phulkas (Indian flatbread) or rice, and pair it with a side of refreshing boondi raita for a complete meal.
This Green Peas Nimona is the perfect dish for those who enjoy a savory, spicy, and slightly tangy curry. The crunch of the urad dal wadi adds an exciting texture to the soft and flavorful peas, making each bite a delightful experience. Enjoy this traditional Awadhi recipe, and treat your family to a delicious and nutritious vegetarian meal.
