Black Eye Peas Curry

I usually make a stir fry with black eye peas (also called black eye beans). You can find my stir fry recipe here. So this time I wanted to try something different. These beans are similar to kidney beans in texture and flavour so I thought of making a curry like the popular Rajma. Well, you can make rajma with kidney beans but I always forget to soak them overnight! And they take quite a while to cook and soften. But with black eye peas there is small trick that my mom taught me. You can soak the beans in boiling water for couple of hours, drain and then just pressure cook it. It will be done in no time :) 

I have used store bought crushed tomatoes that makes my life a lot easier! But you can use fresh tomatoes instead. This is a warm, mildly spiced chunky curry that tastes like rajma and goes extremely well with hot rotis, steamed rice or even toasted bread (which is how my hubby enjoys it).

Black Eye Peas Curry: Recipe

Ingredients:

• Black eye peas - 3/4 cup (soaked in water and drained)
• Onion - 1 medium finely chopped
• Crushed tomatoes - 1/2 - 3/4 cup (depending on how much gravy you like)
• Green chillies - 2 slit
• Garlic paste - 1 tsp
• Ginger paste - 1 tsp
• Cumin seeds - 1/2 tsp
• Red chilli powder - 3/4 tsp
• Coriander powder - 1 tbsp
• Turmeric powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Salt to taste
• Oil - 2 tbsp
• Fresh cilantro - chopped to garnish

Method:

1. Take the drained peas in a pressure cooker and add enough water (about half an inch rising above the peas), add some salt and a pinch of turmeric. Cover and cook under pressure till the beans are soft (took me about 6 to 8 whistles but this may vary).
2. Allow the steam to escape and set it aside.
3. Heat oil in a kadai and add the cumin seeds. As they start to sizzle add the finel chopped onions, ginger, garlic and green chillies. Saute well till they start to brown.
4. Add the crushed tomatoes and cook on medium flame till the oil begins to separate.
5. Then add the spice powders - red chilli, turmeric, coriander and garam masala along with salt to taste. Saute well for couple of minutes.
6. Add the cooked peas along with the water and stir well. Do a taste test and adjust accordingly. Let it simmer for few minutes till the gravy begins to thicken. Press against some of the cooked peas with the back of a spoon to make it a chunky gravy.
7. Garnish with cilantro and serve hot.

Linking this to the event - My Legume Love Affair hosted by Cooking with Siri and Lisa's Kitchen.