Ever since Trader Joes's started carrying shelled edamame (Japanese for soybeans) in the freezer section, I use them instead of green peas.
Here is one such dish that I now make using edamame: Edamame Usal.
The original recipe came from Ruchira, which I have tweaked just slightly.
Edamame Usal
Ingredients
1 packet edamame (16oz)
1 cup kothimbir (cilantro) loosely packed
1/2 cup grated coconut
2 tsp khus-khus (poppy seeds) lightly toasted
2 tsp cumin seeds
2-3 chillies, chopped
2 tbsp oil
1 tsp sugar
salt, to taste
lemon juice
The phodni kit (mustard seeds, turmeric, and asefetida)
Method
Heat 1 tbsp of oil, add the edamame and cook them slightly. You may need to add a little water.
Meanwhile, grind the coconut, cilantro, chillies, cumin, and poppy seeds to make a coarse chutney.
Add the chutney to the edamame and mix well.
Do the phodni (heat 1 tbsp oil, add mustard seeds, when they start dancing add the asefetida and turmeric) and add it to the edamame.
Add the salt, sugar and a bit of the lemon.
Cover the edamame and cook till soft (about 5-6 minutes). Stop cooking before the edamame get mushy-gooshy. They should retain a little bite.
Adjust the salt. Add more lemon juice if required.
We enjoyed our usal with poli. (Check Tee's step-by-step pictures for making Maharashtrian rotis: poli.)
This is my entry for Nupur's A-Z of Indian Vegetables series.