top of page

Black Eyes Peas - Chawli Sabzi

Have you heard the song 'Where is the love' by the group 'Black Eyed Peas' ? Well let me tell you there is a lot of love in this curry. One of our favorites at home, it is such a delicious curry to have on your table.




The recipe is very easy and simple, 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 and then just put everything in the pressure cooker and it's done. I serve it with hot plain boiled Rice and some Raita and papad and it is always a happy meal.


Recipe (Cooking time 45 minutes)


Ingredients:


  • 1 coffee Cups Black Eyed Peas (soaked in water for 15 – 20 minutes or if you have time let it soak for 3 -4 hours)

  • 2 medium-sized Onions finely chopped

  • 3 medium-sized ripe Tomatoes finely chopped

  • 1/2 cup freshly chopped Coriander

  • 1 1/2 tsp Ginger Garlic Paste (if possible use fresh)

  • 1 1/2 tsp Red chili powder (you can use only 1 tsp if you don’t want it too spicy)

  • 1 tsp Turmeric powder

  • 1 tsp Coriander powder

  • 1 tsp Garam Masala

  • Salt to taste

  • 1 tbsp Vegetable Oil

  • 1 tsp Cumin seeds


Method:


1) Heat oil in the pressure cooker and add the Cumin seeds. Once they start to splutter add the Ginger Garlic paste and saute for a few seconds.

2) Now add the chopped Onions and let them cook on a medium flame till the Onions are translucent.

3) Add the chopped Tomatoes 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.

4) Now drain all the water from the Black-eyed Peas and add them to the Tomato gravy. Put all the masalas and most of the Green Coriander on it and mix everything well. This is the most important step, at this stage I let keep sauteing the Peas in all the masalas and the Coriander on a low flame for a good 10 minutes, mixing it in between and making sure it doesn’t burn.

5) Once the Peas have taken the color of the masala I pour 2 coffee cups of hot water, making sure the Peas are completely submerged. The reason why I do this is they need a bit of water to cook or they will burn and stick to the pan.

6) Close the lid of the pressure cooker and let it cook on a medium flame for a good 9 – 10 whistles. Once the pressure is released from the cooker and you open it, if you find the Peas are a bit watery, put them back on the gas and let them boil without the lid on till you are happy with the consistency.


Sprinkle some more Green Coriander before you serve.

19 views0 comments

Recent Posts

See All

コメント


bottom of page