Black-Eyed Peas Curry

Ingredients

• 1 cup black-eyed peas, soaked overnight and boiled,
  or one 8 oz can of black-eyed peas, drained and rinsed
• 1 cup onions, finely chopped
• 1 cup tomatoes, finely chopped
• 1/4-inch piece ginger, grated
• 1 green chilli, slit and halved
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds (rai)
• Turmeric powder (hing), a pinch
  
• 1 tsp rasam powder (ready-made, available in Indian grocery stores and online)
• 1/2 tsp dhania-jeera powder (coriander-cumin)
• 3 tbsp cilantro (coriander leaves), chopped
• 4-5 tsp vegetable oil
• Salt to taste

Preparation

1. If you don't have time to soak the peas, pressure cook with 2 1/2 cups of water and a little salt for about 4-5 whistles. Drain the water and let the peas cool.
   
   
2. Heat oil in a pan on medium heat. Add cumin and mustard seeds.
   
   
3. When the seeds start to pop, add the ginger, green chillis, and 2 tbsp cilantro leaves and fry for a couple of seconds.
   
   
4. Add the onions and some salt and saute on medium high heat until cooked and browned, stirring as needed.
   
   
5. Add the tomatoes and saute for a couple of minutes until cooked and mashed.
   
   
6. Add the rasam powder and dhania-jeera powder and saute for a minute.
   
   
7. Add the black-eyed peas and 1/2-1 cup of water (adjust to suit the quantity of gravy you want).
   
   
8. Add salt as needed and let the black-eyed peas curry cook on medium heat, until the gravy thickens and the flavors are combined.
   
   
9. Garnish the black-eyed peas curry with some chopped cilantro and serve hot with roti or rice.
   

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• Black-Eyed Peas-Methi Gravy
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• Easy One-Dish Meals: Indian Vegetarian/Vegan Recipes (ebook for Kindle)
  
  
  

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