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1
Rinse off the dried morels quickly and then leave them to soak in 1 1/2 cups water for 20 to 30 minutes or until they are quite tender; if you are using fresh, there is no need, of course, to soak them.
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2
Drain, saving the soaking liquid as you do so.
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3
Strain the soaking liquid through a clean piece of cloth and set it aside.
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4
Cut each mushroom in half lengthwise.
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5
Put the ginger and garlic into the container of a food processor or blender.
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6
Add 1/4 cup water and blend until you have a smooth paste.
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7
Heat the oil in a 2 1/2- to 3-quart pot over medium heat.
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8
When hot, put in the paste from the food processor (keep face averted).
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9
Stir and fry for 1 minute.
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10
Add the coriander, cumin, turmeric, and cayenne.
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11
Stir and fry for another minute.
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12
Put in the minced tomato.
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13
Stir and fry for about 3 minutes, gently mashing the pieces of tomato with the back of your stirring spoon.
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14
You should end up with a relatively smooth paste.
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15
Now put in the morels, their strained soaking liquid (or 1 1/2 cups water, if you are using fresh morels), the peas, and the salt.
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16
Bring to a simmer.
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17
Cover, lower heat and simmer gently for 10 minutes.
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18
Add the garam masala.
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19
Stir to mix.
