Black-eyed peas curry (Lobhiya,ChawaLie,Rongi)

Black-eyed peas provide a number of nutrients, are a rich source of fiber, low in fat and high in protein. This curry is served with Rice or Chapati(Roti,flat Indian Bread).

INGREDIENTS

1 cup Black-eyed peas

3 Tbsp oil

Salt as per taste.

1 tsp mustard seeds

Pinch of Asafoetida (hing)

1 tsp ginger paste

1 tsp green chili paste

1 tsp cumin seeds

4 curry leaves

2 tomatoes crushed (grinded)

1/2 onion chopped

some Cilantro

1/2 tsp turmeric

1/2 tsp red chili powder or as per taste

2 tsp corainder powder

1 tsp garam masala

     
 METHOD

Soak black-eyed peas for about an hour.

Boil it in pressure cooker with some salt (as per taste).
Turn off the heat and let the peas be in cooker.

Heat oil in a vessel.

Add mustard seeds & let it split. Add cumin seeds, hing powder.

After 30 sec add ginger,green chili paste,curry leaves. Let it Fry on slow flame for a minute.

Then add tomato paste. Let this cook for about 2 min.
Then add turmeric powder, Red chili powder, garam masala, coriander powder.
Add about 1Tbsp water for spices to cook well.
Heat this mixture for 2 min. Then Turn off the heat.
Then transfer this mixture in Pressure cooker with boiled peas.
Add 2 cup water to this mixture if all the water is dried while boling the peas.
Then let it be on slow flame for 10 minutes, give one whistle and turn off the heat.
This way by transferring the masala in cooker, it mixes well with peas and gives this dish a real flavor.
Now garnish with cilantro leaves and chopped onion.