This green peas curry or curried peas masala using tomatoes and spices can be made easily in a pressure cooker and it makes an easy, yummy side dish with chapathi, poori, idiyappam, appam, paratha etc. I made this using dry green peas but you can also use fresh or frozen peas with a slight adjustment to the recipe.
Wash the green peas and soak in enough water for about 6 to 7 hours. After soaking, drain the water and wash the peas again and keep aside. If you are fresh peas, you can skip the soaking.
Wash the tomatoes and chop in to small sized pieces, keep this aside separate from the green peas.
Heat oil in a pressure cooker and add mustard seeds.
When the mustard seeds splutter, add the curry leaves and fry for a few seconds.
Add green chilies, garlic and ginger, saute for about 1 to 2 minutes.
Add the green peas to the pressure cooker and saute for another 1 minute.
Add chopped tomatoes and salt, mix well and saute for another 2 minutes.
Add the spices - turmeric powder, red chili powder, coriander powder and garam masala powder and stir well.
Add the sugar and water, stir well all the contents.
Close the pressure cooker with the lid and safety valve in place, and once the steam begins to come, cook in medium heat for about 6 to 7 minutes or until 2 whistles. Wait for the pressure cooker to cool down.
Once the pressure cooker is cooled enough, open the cooker and see if the peas is cooked and the gravy is enough.
Add the black peppercorns (if using), stir and you may simmer in low to medium heat for another 2 minutes if needed. If you prefer a creamy texture, you can also add ¼ cup of heavy cream and stir in.
Serve the green peas curry hot with chapathi, poori, idiyappam, appam or any rice or flatbread as you wish.