Black Eyed Peas Curry

Black Eyed Peas Curry is a delicious curry made with the nutritious black eyes beans cooked in an onion tomato based gravy. I used dried beans and soaked it over night. You can also use low sodium canned beans. Serve this dish with roti or rice.

Preparation time: 40 minutes

No. of servings: 5

Spice level: 3.5 out of 5

Ingredients:

• Black eyed peas – 1 cup
• One big onion
• Tomatoes – 2
• Green chilies – 2
• Ginger garlic paste – 1 tbsp
• Cumin seeds – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Chili powder – 3/4 tsp
• Coriander powder – 1 1/2 tsp
• Cumin powder – 1/2 tsp
• Garam masala – 1/2 tsp
• Cilantro or Coriander leaves – 1/3 cup
• Oil – 1 tbsp
• Salt to taste

Method of Preparation:

Pressure cook black eyed peas with 2 1/2 cups of water.

Heat oil in a pan and add cumin seeds. When it splutters add chopped onion and saute until translucent. Add ginger garlic paste, slit green chilies and cook for 2 minutes.

Add chopped tomatoes and cook until mashed. Add turmeric powder, red chili powder, coriander powder, cumin powder and garam masala. Mix well, sprinkle some water and cook until the raw smell is gone, about 5 minutes over medium heat.

Add chopped cilantro and let it cook until oil starts separating.

Take a handful of black eyed peas and grind it to a paste with little water. Add this paste along with the remaining cooked black eyed peas to the pan along with a cup of water.

Bring it to a boil and let everything come together. When a thick gravy is obtained turn off the stove and transfer it to a serving bowl.

Garnish with cilantro.