1. Crush peas coarsely in a mortar and pestle.
2. Pound as you add a few peas at a time.
3. Heat ghee in a deep pan, add seeds, asafetida, allow to splutter.
4. Add curry leaves, capsicum, tomato, ginger, stir for a minute.
5. Add curds, stir till whiteness of curds vanishes.
6. Add peas, stir fry for 2-3 minutes.
7. Dissolve gramflour in 2 tbsp. water, keep aside.
8. Add 3 1/2 cups water to pan, bring to a boil.
9. Add gramflour paste, stir till boil resumes.
10. Add salt, chilli, coriander powder, turmeric, garam masala
11. Cover and simmer on low for 8-10 minutes, till peas feel tender.
12. Add half cup water again, bring to boil.
13. The liquid should not be thick but not absolute water.
14. Add lemon juice, coriander leaves, stir well, take off fire.
15. Serve hot with hot steamed rice, or millet bhakri.

Making Time : 30 minutes
Makes : 4 servings
Shelf Life : Best fresh