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.
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.
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.