Chickpeas can also be boiled in a microwave as shown in introduction.
Mix dry masalas except garam masala and salt in 1/4 cup water.
Heat kadai, add seeds, allow to splutter.
Add green chilli, ginger, tomato curry leaves, asafoetida, stir.
Add masala water, stir to come to a boil.
Beat curds lightly, add and stir continuously to come to a boil.
Simmer stirring, till the whiteness of curds is gone.
Add peas, salt, garam masala, stir.
Simmer covered till all water evaporates.
Garnish with chopped coriander.
Serve hot with plain chappati, puri, or even steamed rice.
Making time: 20 minutes
Makes: 2 servings