Black Eyed Peas ( chawl/ Lobhiya nu Shak)

Black Eyed Peas Masala Curry

 The beans with the sweet tart taste of tomatoes really make this dish simply delightful.  Its a family favorite. Great for Vegan and Vegetarians alike.

This dish is a good source of Potassium and Fiber, Iron and Zinc. Plus with the condiment added, its a meal in itself.  Serve with Rice or Indian Tortillas ( Roti )

Ingredients:

Tempering:

2 Tbs oil

1/2 teaspoon Cumin Seeds

1/2 teaspoon  Mustard seeds

1 large pinch of asafetida ( Hing )

2 medium tomatoes  chopped

1  1/2 cups black eyed peas soaked overnight and then pressure cooked to 3 whistles or boiled until soft.

1 red onion chopped finely

1 1/2 cups water

2 Tbs finely chopped coriander leaves.

Spices:

1/2 teaspoon Turmeric, 1 tea  red chili  powder,  1 1/2 tea  coriander powder

optional : 1 small tea garam masala ( available at stores packaged)

Method: 

In a deep oval pan, or kadhi or non stick deep pan,  heat the oil. ( approx 2 Tbs )

when hot, add the mustard seeds. wait until they start popping and add the cumin seeds and let them sizzle for a few seconds. Add the asafetida and immediately add the onions and stir until the onions become translucent. 

 Add the beans, tomatoes, water and salt. Give it a stir and bring to a boil. The reduce the heat to medium low and cover and cook for 10 minutes. After the 10 minutes are over, stir the beans, and add the  rest of the spices. 

Let it cook until it becomes a thick gravy. if a little more water is needed you can add as required. Stir often enough so the gravy doesnt stick to the bottom of the pan.  Taste for salt and remove from heat.

Garnish with coriander leaves.

Enjoy!