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Black eyed peas curry

This black eyed peas curry with a freshly ground masala is a delicious lentils recipe. Use dried peas soaked in water overnight, and this curry is ready in <30 mins.
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Prep Time 8 hours
Cook Time 30 minutes
Total Time 8 hours 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 3/4 cup black eyed peas (I used the red Chauli - soaked overnight)
  • 3 tomatoes medium
  • 1 onion medium , peeled and chopped roughly
  • 3 cloves garlic
  • 1/4 cup coconut fresh
  • 2 tsps coriander seeds
  • 3 chillies dried red
  • 1/2 tsp ginger grated
  • 1 cinnamon medium stick
  • 3 - 4 cloves
  • 1 tsp cumin seeds
  • asafoetida
  • 1/4 tsp turmeric powder
  • 3/4 tsp salt
  • 1/2 tsp garam masala powder or rasam/sambar powder. 1 tsps
  • coriander . Lots of finely chopped fresh

Method
 

  1. Use a pressure cooker with separators. In one compartment, place the rehydrated peas with just enough water to cover.
  2. Halve the tomatoes and place in another compartment. No water required in this.
  3. You can cook rice in the third compartment if you want to serve this curry with rice. Pressure cook for 2 whistles and keep on sim for 5-7 minutes and remove from flame. Open when cool enough.
  4. The peas should be cooked to very soft but maintain their shape. Tug off the tomato skins, mash with fingers and keep aside.
  5. In a large kadai, heat 1 tbsp oil, add 1 tsp cumin seeds, fat pinch of asafoetida. Once the cumin splutters, add the ground paste to the oil and fry on medium flame for around 5 minutes, until oil separates and the onion and garlic is cooked off.
  6. To the cooked paste, add the cooked black eyed peas and the mashed tomatoes. Add turmeric, salt and garam masala powder. Bring to a simmer. Add some water if it is too dry. Let this simmer for 2 minutes. Remove from flame and add fresh coriander.

Notes

If you don't have / use / like a pressure cooker-
Boil the soaked beans in plenty of water for around 45 minutes (until really soft) and blanche the tomatoes in boiling water, peel and mash them with fingers-proceed with recipe.
Serve with steamed rice or rotis.
The fresh mocchai beans are still in season. You must give this recipe a try with them. No soaking required, directly pressure cook as directed above.