Friday, April 25, 2014

Black Eyed Peas Curry

Dry Black Eyed Peas - 1 cup
Olive Oil - 2 tbsp.
Cumin Seeds - 1/2 tsp
Asafoetida / Hing - 1/4 tsp
Ginger - 1 inch, grated
Tomato - 1 big
Water - 3 cups
Yogurt - 1 tbsp.
Turmeric - 1/2 tsp
Coriander Powder - 2 tsp
Cumin Powder - 1 tsp
Red Chili Powder - 1/2 tsp
Nutmeg - a pinch
Allspice - 1/4 tsp

Soak the black eyed peas in plenty of water overnight. Drain and wash in fresh water. Keep aside. Mix all the spices with the yogurt and keep aside.

Heat a pan and add oil. Add the cumin seeds and once they begin to sizzle, add the hing. Remove the pan from heat and add the yogurt spice mix. Mix well and return the pan to low heat.

Cook till oil separates from the mixture. Add the chopped tomato and cook till it turns into a pulp.

Add the black eyed peas, salt and water and cook in a pressure cooker for 6 minutes after full pressure is reached.