One day when there were no proper curry-kind of vegetables, I was brain-storming what to cook and remembered the legume lot in my pantry which I had neglected since few months. Can u you believe it……Months. Was only concentrating on vegetables. So I thought it was high time we included them in our daily food. When I said this to M, he said “OK is it chana masala ???’ Oh Come on. I said fine let me do Chana Rice. When I checked my pantry to soak them I found this quarter pack black-eyed peas. Decided that I will finish it and soaked them,planning for a single pot.
Morning was early as sonny waked up. Then I thought ok I will do any simple curry forblacketeyedpea rice.Ten finally I decided that since Im planning for a single-pot and a simple curry then why not go for a curry based on the peas. So this was how I finally made this recipe.
Hmm…….sometimes days are like this….Where you start with something and end up with totally different things. No complaints as long as its gonna be good.
We had tis with plain rice and dinner was this again with plain couscous. The couscous-curry pair was real good and light on the tummy. YUMMY YUMMY……..!!!!!
|Preparation time : 5 min
Cooking time : 30 min
Serve with : Rice,Chapathi,Roti, Couscousetc
Serves : 4
- 1.5 cup Black-eyed Peas
- 2 medium Onions
- 3 Big Tomatoes
- 1/2 cup grated Coconut
- 3 Garlic Cloves
- 1 inch Ginger
- 1 tsp Turmeric Powder
- 2 tsp Red Chilli Powder
- 2 tsp Coriander Powder
- 2 tsp Cummin Powder
- 2 pinch Hing / Asafoetida
- 2 Red Chillies
- 1 tsp Mustard Seeds
- Coriander Leaves ( to garnish )
– Wash the black-eyed peas and soak it in water for 4-5 hours or overnight.
– In a pressure cooker, heat oil, splutter the mustard seeds, add the broken red chillies, hing and stir for 30 secs. Add the slit green chillies and chopped onions, with a bit of salt.Let it cook till soft.
– Meanwhile, grind tomato (roughly chopped), coconut, ginger and garlic without any water.
– Once the onion is done, add the dry powders (turmeric, red chilli, cumin & coriander) and stir it well for a min taking care not to burn them. To this add the ground tomato-coconut paste. Mix well and cook for 3-4 mins. Now add the soaked black-eyed peas. Stir well so that the masala coats well. Let it cook for 2-3 mins. Now pour enough water. Close the lid and pressure cook it till 4-5 whistles.
– Once cooled, open the lid mash few peas (to thicken the gravy). Add more water if required or if the curry is too watery simmer for few more mins without lid. Finally, add the chopped the coriander leaves and simmer for a min or two.
– Check & adjust the seasoning. Serve hot.
Tips & Notes :
** Add a potato or two to make it more interesting.
** Can use any variety of beans instead of black-eyed peas