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Mushroom Peas Curry | Dhingri Matar

It's been a while since I posted a new recipe on the blog. Every time I sit to draft the post, something comes up and then I keep postponing it. So finally here I'm today with a new post.

Dhingri matar is a semi-gravy rich and delicious curry with mushrooms and green peas cooked in a thick spicy tomato gravy. It can be served with jeera rice, roti/phulka or any pulao. This mushroom peas curry can be prepared in 30 minutes. Do try this and let me know how you like it.


{ Mushroom and green peas in a spicy tomato gravy }
Serves 3


1 tbsp oil
½ tsp cumin seeds / jeera
1/8 tsp fennel seeds / saunf
1 big onion, chopped
1 tsp ginger-garlic paste
½ cup tomato puree
¼ tsp turmeric powder
½ tsp red chilly powder
1 tsp coriander powder
¼ tsp crushed black pepper
10-12 button mushrooms, quartered
½ cup green peas
8 cashewnuts, powdered
¼ tsp garam masala
Salt to taste
Coriander leaves to garnish


1. In a kadai, heat oil and add cumin and fennel seeds. Once it sizzles, add onions and saute till they turn golden.

2. Then add ginger-garlic paste and fry for 2-3 minutes or until raw smell goes.

3. Add the tomato puree and fry for 2 minutes. Then add turmeric powder, red chilly powder, coriander powder, crushed black pepper and fry for a minute.

4. Cover and cook for 5- minutes or till the tomatoes and spices have cooked well.

5. Add the mushrooms and saute for 2 minutes. Then add the green peas, powdered cashews, ½ cup water, salt and mix well.

6. Cover and cook in medium heat until the mushrooms have cooked, about 4-5 minutes. Mushrooms will leave water, so there is no need to add more water.

7. Once the mushrooms have cooked, add garam masala and coriander leaves. Remove from heat

Notes and Tips
  • If using fresh green peas, cook them first and add to the curry.

Kerala Parippu Curry | Sadya Recipes

Onam festival is nearing and you must be all planning for the Ona sadya. Parippu curry is one of the essential dishes of a Kerala sadya. It is made with split yellow moong dal (lentils) with ground coconut paste and tempered with shallots. Parippu curry is the first thing we eat mixing it with rice and ghee before going for the first course with sambar.

On normal days too you can prepare this lentil curry and you just need pappadam or chips and pickle as accompaniments. If you like to have some vegetables on the side, bhindi (vendakkai) fry or any mezhukkupuratti will pair well with parippu curry. Try this parippu curry for your Ona sadya this year and enjoy with family.


{ Kerala style lentil curry with yellow moong dal and coconut }
Serves 2-3


½ cup cheruparippu / yellow moong dal
¼ tsp turmeric powder
Salt to taste

To grind:
⅓ cup grated coconut
3-4 green chillies
½ tsp cumin seeds / jeera

To temper:
1 tbsp ghee
1 tsp cooonut oil
1 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
2-3 shallots, sliced


1. Dry roast the dal for 3-4 minutes or until nice aroma comes. The dal should not change color.

2. Once cool, wash the dal and pressure cook with 2 cup water and turmeric powder for 3 whistles or until soft. Mash the dal and set aside.

3. Grind coconut, green chillies and cumin seeds to a smooth paste adding water as required.

4. In a kadai, add the cooked dal, coconut paste, 1 cup salt and mix well. Bring to boil and boil for few minutes, about 5-6 minutes.

5. In a small pan, heat ghee and add mustard seeds. When it splutters add red chillies, curry leaves and shallots.

6. Fry the shallots till soft. Pour over the dal and mix.

Notes and Tips
  • This curry is made with yellow moong dal only. Other lentils will give different flavor to the curry.
  • You can adjust the red chillies according to your spice preference.