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Black Eyed Peas Curry

 Black Eyed Peas Curry


This is a mellow and nutritious curry made with Black Eyed Peas/ Beans , also known as Lobia, or Alasandalu. It uses very few spices and the addition of coconut milk gives it a creamy consistency. This curry goes well with both rice and roti. 

Black Eyed Peas/ Beans are  fiber rich and packed with protein and numerous micro nutrients. Be sure to include it in your diet in any form.

Ingredients:

1/4 Kg Dried Black Eyed Peas/ Beans/ Alasandalu/ Lobia - ( Washed and soaked overnight )

1 1/2 Cups finely diced  Onions

1 Tomato ( finely chopped)

1/2 Cup thick Coconut Milk

1 Tsp Chilli Powder

1/4 Tsp Turmeric Powder

1 Tsp Coriander Powder

2 pods Cardamom

2 Cloves

1/4 inch stick Cinnamon

1 Bay leaf

2 Tbsp Oil

3 Green Chillies - Slit lengthwise

1/4 Cup Chopped Coriander leaves


Let's get started:

Drain and wash the Black Eyed Peas/ Beans that have been soaked overnight. Pressure cook with three cups of water for two whistles. ( Once the pressure subsides, check if the Black Eyed Peas have cooked properly. Cooking time varies with difference in quality. Keep aside.

In a pan, heat oil. Add the bay leaf, cardamom, cloves and cinnamon and fry for a minute. 

Add the green chillies and fry till slightly blistered. Add the diced onions and tomatoes and saute till heated through. Add salt to taste and turmeric powder. 

Cover and cook on very low flame till the onions turn translucent and the tomatoes are mushy. 

Add the chilli powder and  coriander powder . Mix well and cook uncovered on low flame till the raw smell disappears. This will take a few minutes. Don't let the masala burn.

Add the Black Eyed Peas/ Beans with the water from the pressure cooker and stir well. Cook till all the water evaporates. Check for salt. Add if necessary.

Finally, add the thick coconut milk and mix well till the gravy thickens to desired consistency. Take off the flame and garnish with coriander leaves.

Serve hot with rice or roti.




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