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Dry curry with sweet green peas, carrots and some grated coconut. This is a very quick and easy dish that gets done in a jiffy. Fresh green peas hardly take any time to cook and if diced small, carrots don't take too long either.


23 serving

Total time

40 minutes


  • 1 cup Green Peas
  • 2 carrot (- medium, peeled and diced)
  • 1 ~ 2 Chilies (Green - finely chopped)
  • roasted chickpeas (" piece, finely grated)
  • 1 tsp chana dal
  • 1 tsp Urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 8 ~ 10 Curry leaves
  • 1 ~ 2 red chili ((optional) Dry)
  • roasted chickpeas
  • 2 ~ 3 tbsp Coconut (Grated (fresh, frozen or dry))
  • to taste Salt


  1. Heat 2tsp coconut oil in a saute pan, add chana dal, urad dal, mustard & cumin seeds. Once the seeds start to splutter, add red chili, curry leaves, ginger and green chili. Cook for 30 seconds and add the chopped carrot.
  2. Cover and cook till carrots are almost tender.
  3. Stir in the green peas, turmeric and salt. Cover and cook for 3~4 more minutes or until the peas are tender.
  4. Finally add the grated coconut and mix well. Serve with rice or roti. It can also be eaten as a salad :0)
  5. View the recipe instructions at Cook's Hideout

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