Peas masala rice | Matar masala rice – South Indian style peas masala rice using freshly ground masala powder. Peas masala rice | pattani sadam recipe with full video and step-by-step pictures.
This is an interesting lunch box recipe using green peas. We usually make Peas pulao or add peas in veg pulao or other pulao recipes. We are making this Peas masala rice, using fresh homemade masala. The masala is similar to Vangi bath powder. A few months back I saw this recipe on my Instagram feed and saved the recipe.
The original recipe used brinjal | eggplant to make this rice. I replaced brinjals with green peas. You can use colored capsicum also for making this masala rice.
If you make and keep the masala powder in hand, then it is easy for you to make the rice for the lunch box. Also, check our interesting lunch box recipe collection.
Peas masala rice
Peas masala rice
Easy lunch box recipe using green peas and freshly ground masala
Servings 2
Ingredients
- 1/2 cup uncooked rice
- ½ cup frozen green peas
- 1 tsp red chili powder
- ¼ tsp turmeric powder
- 1 tbsp oil
- 2-3 tsp ghee
- Cashew nuts few
- Curry leaves few
- Coriander leaves few
- 1 onion
- 1 to mato
- 1 tsp chopped ginger
- 1 tbsp chopped garlic
- ½ tsp mustard seeds
- 1 tsp urad dal
- To roast and grind
- 1 tsp oil
- 2 tbsp coriander seeds
- 2 tbsp chana dal
- 1 tsp urad dal
- ¼ tsp venthayam | methi seeds
- 2 cardamom
- 1 small cinnamon stick
Instructions
- In a pan add 1 tsp oil and add the coriander seeds, chana dal, urad dal, methi seeds, cardamom, and cinnamon. You can add 2-3 cloves too.
- Roast till the dal turns golden brown.
- Cool completely and grind into a fine powder.
- This powder can be stored at room temperature for 2 months.
- Apart from making this rice, this podi can be used in curries too.
- Cook the rice and spread this on a plate.
- I used raw rice, you can use basmati rice too.
- In the same pan, add 1 tbsp oil.
- Add mustard seeds, urad dal, and curry leaves.
- Saute till the da becomes golden brown.
- Add finely chopped ginger and garlic.
- Now add in the finely chopped onions.
- Saute till the onions become translucent.
- Add a little salt.
- Now add in the chopped tomato.
- Mix well and cook for a minute.
- Add turmeric powder, red chili powder, and salt.
- Mix well.
- Add the frozen peas now.
- If adding fresh peas, pressure cook for 3 whistles and add it.
- Mix well and cook for 5 minutes.
- Add 3-4 tsp of the masala which we ground in the beginning.
- Mix well.
- Since it is roasted powder no need to cook after adding this.
- Add 1 tsp ghee and mix well.
- Switch off the flame.
- Now add this to the cooked rice.
- Add finely chopped coriander leaves.
- Add ghee roasted cashew nuts. This is optional.
- Mix well evenly.
- Peas masala rice is ready to serve.
Video
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Notes
- The masala powder can be used while making potato curry, brinjal curry, and raw banana curry.
- You can replace the peas with eggplant or capsicum too.
- Peas masala rice is a perfect one for a lunch box too.
- In a pan add 1 tsp oil and add the coriander seeds, chana dal, urad dal, methi seeds, cardamom and cinnamon. You can add 2-3 cloves too.
- Roast till the dal turns golden brown.
- In a pan add 1 tsp oil and add the coriander seeds, chana dal, urad dal, methi seeds, cardamom, and cinnamon. You can add 2-3 cloves too.
- Roast till the dal turns golden brown.
- Cool completely and grind into a fine powder.
- This powder can be stored at room temperature for 2 months.
- Apart from making this rice, this podi can be used in curries too.
- Cook the rice and spread this on a plate.
- I used raw rice, you can use basmati rice too.
- In the same pan, add 1 tbsp oil.
- Add mustard seeds, urad dal, and curry leaves.
- Saute till the dal becomes golden brown.
- Add finely chopped ginger and garlic.
- Now add in the finely chopped onions.
- Saute till the onions become translucent.
- Add a little salt.
- Now add in the chopped tomato.
- Mix well and cook for a minute.
- Add turmeric powder, red chili powder, and salt.
- Mix well.
- Add the frozen peas now.
- If adding fresh peas, pressure cook for 3 whistles and add it.
- Mix well and cook for 5 minutes.
- Add 3-4 tsp of the masala which we ground in the beginning.
- Mix well.
- Since it is roasted powder no need to cook after adding this.
- Add 1 tsp ghee and mix well.
- Switch off the flame.
- Now add this to the cooked rice.
- Add finely chopped coriander leaves.
- Add ghee roasted cashew nuts. This is optional.
- Mix well evenly.
- Peas masala rice is ready to serve.
Notes:
- The masala powder can be used while making potato curry, brinjal curry, and raw banana curry.
- You can replace the peas with eggplant or capsicum too.
- Peas masala rice is a perfect one for a lunch box too.
