It's a popular dish in North India, made in an onion-tomato gravy, along with lots of ginger, garlic and aromatic spices. It's perfect curry to enjoy with some Rice or Roti(Indian Flatbread). Being a North Indian, I grew up eating legumes, black eyed peas is one of them.
It's packed with variety of vitamins, proteins and a good amount of fiber, which makes it very comforting and nutritional meal. Also, this recipe is vegan and gluten free and so deliciousss.
🍽 S E R V I N G S
4 servings
⏰ T I M E
prep time - 10 minutes
cook time - 25 minutes
total time - 35 minutes
INGREDIENTS:
1 tsp cooking oil
1/8 tsp asafetida
1 tsp cumin seeds
1 bay leaf
2 medium sized tomatoes, roughly chopped
1 medium sized onion, roughly chopped
1 tbsp ginger garlic paste
2 green chilies
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp garam masala
2 medium sized potatoes, boiled, peeled and cut into cubes
2 cups boiled black eyed peas
1 tsp lemon juice
1/2 tsp fenugreek leaves or kasoori methi, crushed
2 cups water
salt to taste
few cilantro leaves for garnish
WORKING THE MAGIC:
In a food processor, put tomatoes, onions, ginger garlic paste and green chillies and make a puree.
Heat oil in a large pan, add asafetida, cumin seeds and a bay leaf and stir for 10 seconds. Now add prepared puree to it and let it cook until the oil starts to separate about 10 minutes on medium flame. Add turmeric powder, coriander powder and garam masala and stir well for 2 more minutes.
Further, add 2 cups of water and let it boil, at this point add boiled potatoes and boiled black eyed peas and salt, lemon juice and crushed fenugreek leaves. Stir very well and bring curry to a boil.
Switch off the flame. garnish with fresh cilantro leaves and enjoy this curry with chapati, rice or naan!
Lovely :)