Black Eyed Peas Curry
Tender lack eyed peas simmered in a spiced tomato onion gravy yields a hearty, protein rich dish perfect for pairing with neer dosa, rice or chapathis
Servings 4 people
Ingredients
- 3/4 cup dried black eyed peas
- 1 medium size potato peeled & cubed (optional)
- 1/2 cup palak leaves chopped (optional)
For the gravy base
- 1-2 tablespoons oil
- 1/2 teaspoon mustard seeds
- 5-6 curry leaves
- 1 large onion finely chopped
- 3-4 fat cloves of garlic minced
- 1 ” ginger minced
- 1 small green chilli finely chopped
- 2 medium size tomatoes finely chopped
- 1/2 teaspoon bafat powder
- 1/2 teaspoon veg masala powder
- 1/2 teaspoon sambar powder
- 1 teaspoon tamarind extract if required
- 1/4 cup finely chopped coriander leaves
- Salt to taste
Instructions
- Wash and soak the black eyed peas in plenty of water overnight or at least for 6 and then drain the water before cooking
- To cook the peas, transfer them to a pressure cooker. Add sufficient water to cover them and add salt. You can place the cubed potatoes in a small steel bowl inside the cooker and pressure cook the contents on a full heat for 5-6 whistles or till the black eyed peas and potatoes turn tender but not too mushy. Keep aside, don’t throw away the stock
- Heat the oil in a pan or kadai and add the mustard seeds. When they stop spluttering add the curry leaves and stir for a few seconds
- Add the finely chopped onions and fry until they turn translucent
- Add the garlic and ginger and fry till the raw smell vanishes. Toss in the green chillies and stir for a bit
- Now add the chopped tomatoes and the salt (don’t add too much as the black eyed peas were salted while cooking)
- Fry until the tomatoes turn mushy and the oil begins to separate.
- Reduce the heat completely and add the spice powders - bafat, vegetable masala and sambar powder and stir
- Optional step: if you intend to add any other veggies such as the palak or mushrooms you may do so now - add some stock from the pressure cooker and let these veggies cook completely before proceeding to step#10
- Add the cooked black eyed peas, potatoes and a little stock to adjust the consistency of the gravy.
- Check the taste and add the salt or the tamarind juice as required. If you need more spice, adjust that too.
- Bring the curry to a boil and then reduce and simmer for 2-3 minutes or until you achieve the desired consistency of the gravy
- Garnish with the chopped coriander leaves, turn off the heat and serve hot with rice or neer dosa