SPICY PEAS WITH GINGER - MATAR KEE CHAAT

Steps:

• 1. Put 1 Tablespoon of the cumin seeds in a heavy duty frying pan and then toast over medium heat. Stir often, until light brown and fragrant, 2 or 3 minutes. Transfer to a spice grinder and grind spices to a powder. Set aside.
• 2. Combine the oil, remaining 2 teaspoons cumin seeds, and the red chiles in a large wok or frying pan over medium-high heat. Cook and stir until the cumin becomes golden brown, about 1 minute. Add the ginger, green chile, and asafetida, if using, and cook, stirring for 1 minute.
• 3. Add the peas, cayenne, salt, and half the cilantro. Cover and cook until the peas are tender, about 10 or so minutes. Stir three or four times and check to ensure the spices are not burning. Turn the heat down if needed to keep the spices from burning. Stir in the lime and toasted cumin.
• 4. Salt to taste. Put into a serving bowl and top the peas with the remaining cilantro. Serve hot, with the lemon wedges.