Black-Eyed Peas Curry

Ingredients:

• Dried Black Eyed Peas – 1 cup, washed and soaked overnight
• Onion – 1/2 medium
• Tomatoes – 2 medium
• Garlic – 2 cloves
• Ginger – 2″ cube
• Oil – 1 tbsp
• Green Chillies – to taste
• Water – 2 cups
• Salt – to taste
• Red Chili Powder – to taste
• Turmeric Powder – 1/4 tsp
• Chaat Masala – 1/2 tsp
• Garam Masala – 1tsp
• Cumin Powder – 1/2 tsp
• Coriander Powder – 1 tsp
• Lime or Lemon Juice – to taste
• Cilantro – for garnish

Method:

1. Pressure cook the Black Eyed Peas with Water (3 whistles or 9 minutes after pressure).

2. Take off the flame and allow the pressure to release by itself.

3. In a skillet, heat Oil and add Turmeric Powder.

4. Add in the ground Onions after a minute add in ground Ginger and Garlic. Allow the Onions to get translucent.

5. Add in the Ground Tomatoes and cook down until moisture evaporates and the Oil separates.

6. Add in dry spices: Salt, Turmeric Powder, Cumin Powder, Coriander Powder, Garam Masala, Chaat Masala and Red Chili Powder.

7. Cook for a couple of minutes and mix into the Black Eyed Peas.

8. Mix and bring it to a boil.

9. Adjust seasoning, add Lemon or Lime Juice and garnish with Cilantro.

10. Serve hot with Rice or Chapati.

Soak Time: 8 hours
Prep Time: 10 min
Cook Time: 6 hours (Slow Cooker)
30 minutes (Stove-top)
Serves: 4