Method
Peas masala is yet another dish that is popular and is staple in most of the north Indian states. Accompanied with roti, naan or rice the peas masala is a simple yet elegant dish. In some of the northern states this humble dish is prepared with potato. A blend of spices and bed of tomato and onion sauce just add to this humble dish. Several variants of the dish is available. Some of the variants of this dish do not use condiments like bay leaf, cinnamon, clooves. The dish still tastes absolutely good with just seasoning of chili, turmeric and coriander powder.

Pre-preparations

1. Soak the peas at least for eight hours or overnight. Next day or when the peas are swollen and easy to break into half pressure cook it till it is soft and easy to mash.
2. While pressure cooking the beans add the tea bags, black salt and green cardamom to get the beautiful tea stain on the beans.
3. In a heavy bottom wok or kadhai temper jeera seeds, mace, bay leaf, black cardamom followed by ginger, garlic and sliced onion.
4. Caramelize the onion by adding the sugar. Once golden brown add the diced tomatoes and cook till well mashed.
5. Add the Masala paste and all the seasoning ingredients and let cook for about a minute till you get the aroma of all the spices.
6. In a blender add half the beans and blitz till its coarsely ground and not a fine paste. Add the remaining beans and the blitzed beans to the masala and stir well till the spices are well incorporated in the beans.
7. Add the water and let it simmer for 10-15 minutes. Once the oil layer is formed on the top the peas are just about ready.

Note:

1. In order to make the peas masala richer you could increase the quantity of cashews and add fresh cream too.
2. The peas will thicken after a short resting period so you could consume it as it is or dilute it with water.
3. You could blitz the peas till coarse in texture and proceed with preparation to get a creamier and thicker gravy.
4. Time taken: resting time - 8 hours, cook time- 30-40 mins