Since yesterday’s article on sprouts, I have been craving to have one of my most favorite pulses curry. It is a quick-fix, and tastes absolutely gorgeous with sliced onions and loads of lemon in it. It can also be had with rice, but I definitely prefer it with freshly baked rotis and ghee.
PREP TIME SOAKING TIME TOTAL TIME SERVINGS | 10 - 15 minutes 8 - 10 hours 30 - 45 minutes (excluding the soaking time) 2 portions |
INGREDIENTS Black Eyed Peas / Chouli Oil Bayleaf Cumin Seeds Onions Ginger Garlic Turmeric Powder Red Chilli Powder Kala Masala / Goda Masala OR Garam Masala Tomatoes Salt | QUANTITY 1/2 cup, dry, unsoaked 1.5 tbsp 1 - 2 small 1.5 tsp 1.5 large 1.5'' piece 4 - 5 cloves, big, OR 10 small 1/2 tsp 1 tsp, kashmiri chilli powder 1 tbsp (Maharashtrian masala) 2 tsp. It is definitely not the same as Goda Masala, but is the closest substitute to it. 1 large, finely chopped to taste |
RECIPE
Wash and soak the black eyed peas for 8 – 10 hours in room temperature water.
Put them in a pressure cooker with equal amounts of water and cook, giving them 1- 2 whistles or 15 – 20 minutes maximum.
Wash and soak the black eyed peas for 8 – 10 hours in room temperature water.
Put them in a pressure cooker with equal amounts of water and cook, giving them 1- 2 whistles or 15 – 20 minutes maximum.
Till the peas are getting boiled, finely chop the tomato. In a blender, make a fine paste of the onions, garlic and ginger.
Keep the rest of the ingredients ready; bay leaves, cumin seeds, turmeric powder, red chilli powder and Kala Masala / Goda Masala / Garam Masala.
Keep the rest of the ingredients ready; bay leaves, cumin seeds, turmeric powder, red chilli powder and Kala Masala / Goda Masala / Garam Masala.
Heat oil in a kadai, add the cumin seeds and bay leaves, allow them to cook for 30 seconds.
Then add the onion-garlic-ginger paste and sauté well. Allow it to cook for 5 – 10 minutes, till almost all the water from the paste has evaporated.
Then add the onion-garlic-ginger paste and sauté well. Allow it to cook for 5 – 10 minutes, till almost all the water from the paste has evaporated.
Once the paste is almost dry, add the turmeric powder, red chilli powder and the masala and sauté well for 30 – 45 seconds.
Add the chopped tomatoes, stir well and allow to cook for 30 – 60 seconds.
Then add 1 cup of water, cover and cook for 5 – 10 minutes, till the tomatoes are well cooked and the gravy leaves a bit of oil.
Add the chopped tomatoes, stir well and allow to cook for 30 – 60 seconds.
Then add 1 cup of water, cover and cook for 5 – 10 minutes, till the tomatoes are well cooked and the gravy leaves a bit of oil.
Once the tomatoes are cooked, remove the cover and stir the masala well on a low flame. If you think the tomatoes are still a bit uncooked, do not cover them again, instead, sauté the whole masa on a high flame.
Remove the cover and stir well. Add the boiled peas , adjust the water and salt, and bring to a boil.
Serve with plain rice or even freshly bakes rotis. But do not forget to chop some onions and add a splash of lemon juice on it. Definitely enhances the taste!