Whole Pea Pods With Cumin
|Fresh peas||1 1⁄2 Pound|
|Vegetable oil||2 Tablespoon|
|Asafoetida pieces/1/8 teaspoon ground asafoetida||1⁄8 Inch (1 Lump)|
|Whole cumin seeds||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Garam masala||1 Teaspoon|
|Freshly ground pepper||1⁄8 Teaspoon|
Wash the pea pods, discarding any old ones.
Heat the oil in a wide 10-12-inch casserole-type pot over medium heat.
When hot, add the asafetida and cumin seeds.
In 10 or 20 seconds the cumin seeds will begin to change color.
Put in the pea pods immediately and stir for a minute.
Now add the lemon juice, 1/2 teaspoon garam masala, salt, and pepper.
Stir, put in 2 tablespoons of warm water, cover, turn heat to very low, and allow to cook gently for 20 to 30 minutes, until tender.
Stir once or twice while cooking, but do it gently.
To serve: Lift pea pods out very carefully (some may have split, but that is quite normal).
Serve in a warm dish, sprinkled with 1/2 teaspoon garam masala, if desired.
This dish may be served at a lunch, with an Indian "tea," or as an appetizer at dinner.