Black Eyed Peas (Chawli Sabzi)
One of our favorites at home, this is such a delicious curry to have on your table. The recipe is very easy and simple: just throw everything in the pressure cooker and leave it to the food gods to do their thing. I don’t even soak the peas overnight.
I just let them soak for 15–20 minutes in hot water and then put everything in the pressure cooker and it's done. Serve it with hot plain boiled rice, some raita, and papad for a happy meal.
Ingredients 12
1 coffee cup black eyed peas, soaked in water for 15–20 minutes or up to 3–4 hours
2 onions, medium-sized, finely chopped
3 ripe tomatoes, medium-sized, finely chopped
1⁄2 cup coriander, freshly chopped
1 1⁄2 tsp ginger garlic paste, preferably fresh
1 1⁄2 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
salt, to taste
1 tbsp vegetable oil
1 tsp cumin seeds
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Method 8
Wash the a few times in fresh water and then soak them in hot water for 15 - 20 minutes.
Heat in the pressure cooker and add the . Once they start to splutter add the and saute for a few seconds.
Add the chopped and let them cook on a medium flame till the onions are translucent.
Add the chopped and salt and cook till they are all mushy and the oil starts to leave the sides of the pan. It is important to use ripe juicy tomatoes.
Now drain all the water from the and add them to the tomato gravy. Put all the dry spices and mix everything well.
Keep sauteing the peas in all the masalas and the on a low flame for a good 10 minutes, mixing in between and making sure they don't burn.
Add 2 - 3 cups of hot water, making sure the are completely submerged. Close the lid of the pressure cooker and cook for 15 minutes. Open the cooker, once the pressure is released and it is safe to do so.
Sprinkle fresh and before serving.
