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:
- 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.
- 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.
- After 5 minutes, add red chili powder, garam masala and chopped tomato. Mix and cook everything till the mixture gets cook completely.
- 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.
- Add jaggery and cook for another 5 minutes. Check the water consistency. If you need the curry to be thin, add little water.
- Swith off the flame. Garnish with chopped cilantro. Serve hot with roti or rice.