Black Eyed Pea Curry

Black Eyed Pea Curry

Serves: 2 persons

Ingredients:

• 1 cup dry black eyed beans
• 1 onion chopped
• 1 medium tomato chopped
• 1 tablespoon ginger-garlic paste
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• ¼ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• ¼ teaspoon asafoetida
• 1 teaspoon jaggery
• 1-1½ teaspoon garam masala or kolhapuri masala
• 1 tablespoon chopped cilantro
• Salt to taste
• 2½ + ½ cup water

Method:

1. Wash and drain black eyed beans with the water. Soak them in a sufficient water for 7-8 hours or overnight. Next day, drain the water from the beans and fill with fresh 2½ cups of water. Cook them in a pressure cooker for 2-3 whistles.
2. Heat oil in a pan. Add cumin seeds. As soon as they start cracking, add asafoetida, and turmeric. Add chopped onion. Saute well on a medium flame. Add ginger-garlic paste.
3. After 5 minutes, add red chili powder, garam masala and chopped tomato. Mix and cook everything till the mixture gets cook completely.
4. Add cooked black eyed peas and mix everything. Add ½ cup of water. Add salt and put the lid on. Let it cook for about 10 minutes on a medium flame.
5. Add jaggery and cook for another 5 minutes. Check the water consistency. If you need the curry to be thin, add little water.
6. Swith off the flame. Garnish with chopped cilantro. Serve hot with roti or rice.