1. Add plenty of water and pressurecook peas till very tender to touch. (Approx. 4 whistles should suffice).

2. Cool cooker before opening lid.

3. Drain, wash with running water, drain, keep aside.

4. Mix all dry masala and salt in 1/2 cup water.

5. Heat oil in heavy saucepan.

6. Add seeds, curry leaves, asafoetida. Allow to splutter.

7. Add masala mixture, cooked peas, 1/4 cup water, and mix well.

8. Bring to boil, reduce heat, simmer covered for 3-4 minutes.

9. When almost all water evaporates, sprinkle flour, mix and remove from fire.

10. Cover and keep aside for 2-3 minutes.

11. Pour into serving dish, garnish with chopped coriander.

12. Serve hot with rice or chapathi.

Making time: 30 minutes
Makes: 4 servings
Shelflife: 10-12 hours at room temperature