Mustard Peas (Rai Walli Mattar)
- Total Time
- 20 minutes
- Rating
- Notes
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Ingredients
Yield:Four to six servings
- 6 to 7cups shelled fresh peas, about 2 pounds, or use 3 10-ounce packages frozen peas
- 3tablespoons coarse-grained prepared mustard (moutarde de Meaux)
- 3tablespoons tarragon vinegar
- 1tablespoon freshly ground pepper
- Salt to taste, if desired
- ¼cup corn, peanut or vegetable oil
- 1tablespoon water
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
203 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 8 grams protein; 403 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
If fresh peas are used, it is best to steam them. Bring water to the boil in the bottom of a metal steamer. Put the peas in a steamer rack. Place the rack over the boiling water, cover and steam the peas until tender, about 10 minutes (depending on the size and the age of the peas). If frozen peas are used, simply put them in a sieve and pour boiling water over them briefly. Put the peas in a saucepan.
- Step 2
Meanwhile, combine the mustard, vinegar, pepper and salt in a mixing bowl and blend well.
- Step 3
Heat the oil in a skillet and add the mustard sauce. Rinse out the small mixing bowl with the water and add it. Cook, stirring, about three or four minutes and add it to the peas. Stir to blend.
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K.Y.
This quick and easy green pea recipe was surprisingly delicious, but I will half a black pepper next time. It was too spicy. I did not have tarragon vinegar, so I used champagne vinegar, and it worked well. I will make this flavorful side dish again.
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