Black-Eyed Peas-Methi Gravy is a healthy and flavorful dish that's also
very filling.
If you're wondering how to use fenugreek leaves (methi),
try this recipe. The slightly bitter taste that these leaves have
disappears completely in this gravy curry because of the black-eyed
peas and amchur powder (dried mango powder).
Serve with rice, roti, or
use as a dip for chips.
This is an easy vegetarian/vegan recipe.
Servings: 4-6 Cooking Time: 25
minutes
Ingredients
1 1/2 cups black-eyed peas, soaked for a few hours
and boiled (if using
canned, 1 1/2 eight-oz cans, drained and rinsed)
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.
Rinse the methi leaves in several changes of water to
remove any soil. Chop the leaves (and tender stems).
In a medium saucepan, add the methi leaves along with
1 1/2 cups water, salt, and turmeric powder, and let cook on
medium-high until tender.
Add the boiled black-eyed peas.
Heat 1 tsp oil in a small pan, and add the
asafoetida, and mustard seeds. When the seeds start popping, add to the
curry.
Heat another tsp of oil and add the turmeric,
coriander-cumin, red chilli, amchur, and garam masala powders and fry
for 2-3 seconds until aromatic, and pour over the curry.
Stir well, add salt if needed, and let the black-eyed
peas-methi gravy come to a boil on medium heat. Remove from heat.
Serve the black-eyed peas-methi gravy with rice or
roti (bread of your choice).
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