Cashew and Green Peas Curry

From today's City Times newspaper. This Sri Lankan speciality is rich and when served with ghee rice, it becomes a wholesome meal.

• Ready In: 30 mins
• Serves: 5-6

Ingredients

• 200  g cashew nuts
• 200  g  fresh green peas (If using frozen peas, defrost, then use)
• 1⁄2 teaspoon mustard seeds
• 1⁄2 teaspoon turmeric powder (yellow powder)
• 1  onion, chopped
• 2  tablespoons  oil
• 3 -5  curry leaves
•  salt

Directions

1. Heat oil in a pan.
2. Add mustard seeds and allow to crackle.
3. Add curry leaves and saute for a few brief seconds.
4. Add all the remaining ingredients.
5. Cook for 15 minutes.
6. Serve hot with plain white Basmati rice or ghee rice (recipe posted separately) and papaddams.