Ingredients

The following ingredients have 4 Servings
  • 3 medium tomatoes
  • 1 inch ginger chopped ((can be substituted with ginger paste))
  • 4-5 cloves of garlic peeled and chopped ((can be substituted with garlic paste))
  • 1/2 teaspoon red chili flakes or 1 green chili (to taste)
  • 1 teaspoon lemon juice
  • 2 teaspoons oil
  • 1/2 medium onion chopped
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • pinch of asofetida ((hing))
  • 1 teaspoon Chana Masala powder blend or Garam masala
  • 1 cup dry black eye peas soaked for an hour or overnight
  • 3/4 teaspoon salt or to taste
  • 1/4 teaspoon raw sugar

Instruction

  • In a blender, add 3 medium chopped tomatoes, ginger, garlic, chili, lemon juice. Blend into a paste and keep aside.
  • In a pressure cooker, add oil and onions.
  • Cook until onions are translucent. Add in the spices, asofetida, garam masala or chana masala blend and mix well.
  • Add in the blended tomato mixture and cook over medium low, partially covered with occasional stirring until the paste thickens and starts to leave oil (about 15-20 minutes)
  • Add in the salt, sugar and 1.5 cups water depending on your preference for thick or thin curry. Add in drained black eyed peas.
  • Pressure cook for 3-4 whistles(7 to 9 mins at high pressure).
  • Let the pressure cooker release pressure by itself( 5 minutes). Adjust salt. Add more garam masala spice blend and chili flakes per taste. Mix well.
  • Serve hot topped with lemon wedges, cilantro and Rotis or Naans(Indian flat breads) or Basmati Rice! Have a fun day!
  • Saucepanr: Add 2 cups water, salt, soaked black eyed peas to the tomato mixture after step 4 in a saucepan. Cover and cook on low-medium for about an hour. Stir once or twice in between. Mash some black eyed peas, adjust water if needed. Serve hot. If using canned black eyed peas, cook with 1 cup water for 20 to 25 minutes.