Indian spiced peas

1 tsp olive oil
2 teaspoons cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon coriander
1/2 teaspoon ground cardamom
1 green thai chili, minced (more if you like it really spicy)
1 onion, sliced
One 1-pound bag frozen peas
2 tablespoons fresh ginger
3-4 garlic cloves, minced
salt and pepper to taste
juice from one lemon
cilantro (optional garnish)

In a large skillet, heat the ghee on a medium-high heat. When ghee is hot, put the cumin seeds, mustard seeds in the pan and stir for about 1-2 minutes, until seeds start to pop. Place the coriander, cardamom, chili and onion in the pan and cook until onions begin to sweat, about 5 minutes. Add the peas, ginger, garlic and salt and pepper to taste.

Stir continuously on a high heat for about 3 minutes, until the peas cook through. Finally, add the lemon juice to peas and serve garnished with cilantro.

Serving Size: 4