METHOD

• *Place soaked peas in a medium size saucepan and cover with water, bring to a boil then turn down to a simmer. Let peas cook for at least 30 minutes (while preparing the rest of ingredients).

  *Heat a fry pan on medium heat, once the pan is heated add 2 -3 tablespoons of oil, add punch phoron seeds.

  *As soon as the seeds start popping add curry leaves, then finely chopped onion. Give the onion a stir and let cook a couple of minutes.

  *Add minced garlic and chilli let cook a couple more minutes.

  * Add turmeric and curry powder and cook off in the oil for a minute or so.

  *Drain water off the peas add to the rest of ingredients in the pan and cook at least 10-15 minutes on low heat, may need to add a little water.

  *At this time add in tomato cut up small, once the tomato starts to break down add a little more water if needed.

  *Continue cooking on a low to medium heat with lid on. Every now and then remove the lid and give the curry a stir, replace the lid and continue cooking .Taste and add more salt if needed.

  *Peas should be soft

  * When curry is ready place in a serving bowl and serve with rice, roti or naan bread