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• dried peas (from the Indian store) [I used 2 cups]
• tomatoes - fine cut [I used 2 cans of diced, drained and chopped]
• carrots - shredded [I used 4 small carrots]
• onions - fine cut [1 onion, finely diced]
• cilantro - fine cut
• mango - fine cut [1, peeled and finely diced]
• salt and chilly powder to taste [I used a little American “chili powder” and a little Indian “Wicked Hot Chili Powder”.

1. Soak peas for 2 hours in salted water at a rolling boil.
2. Pressure cook for 10-15 minutes.
3. Add the peas to the rest of the chopped veggies and season it with salt and chilly powder.

Sweety Tip: You can cook the peas into multiple batches and freeze them, and thaw when you need them.

Eliz Tip: You could probably use regular frozen peas, slightly defrosted. If you use dried peas, you either need to do the 2 hours of boiling or allow 25-30 minutes in the pressure cooker [2 cups of dried peas and 4 cups of water].

tags: vegetarian, vegan, pareve, Indian

source: Sweety Prasanna (2009)