Curried Black-Eyed Peas

A delicious creamy dish made from Black-eyed peas/Alasande. All the spices, whole and ground, make this a fragrant and delicious side-dish for rotis or rice. I have adapted this recipe from the book, 'Indian Home Cooking'- by Suvir Saran & Stephanie Lyness.

Ingredients

Black-eyed peas/Alasande - 1 cup, soaked in water overnight.

Whole Cloves - 2

Pepper Corns - 1/8 tsp

Green Cardamom - 3

Cinnamon Stick - 1 inch stick

Whole dried red chillies - 2

Cumin Seeds - 1/2 tsp

Bay Leaf - 1

Ginger, minced - 1 inch

Red Onion, chopped - 1 medium

Garlic cloves - 2 nos. minced with 1/8 tsp of the cumin seeds with mortar/pestle.

Coriander powder - 1 tbsp

Cumin powder - 1/2 tsp

Red Chilli powder - 1/2 tsp

Tomatoes, pureed - 3 medium or 1/4 cup canned puree

Plain Yogurt - 1/4 cup

Garam Masala powder - 1/2 tsp

Water - 1 cup

Method

- Pressure cook the peas with water just enough to cover the surface and cook for 1 whistle on medium high heat. The peas should be cooked but not mushy.

- Heat abt a tbsp of oil in a pan, add all the whole spices, then add the onions and fry till browned.

- Add the garlic, saute till lightly browned, then add the coriander & cumin powders, red chilli powder, saute a few seconds.

- Add the tomato puree, fry well and simmer for about 5 minutes.

- Separately, whisk the yogurt in a bowl, stir about 2 tbsps of the hot sauce into the yogurt to temper it.

- Once the tomato is fully cooked, stir in the tempered yogurt, garam masala powder, cooked black-eyed peas and water. Turn the heat to medium and heat until it just bubbles.

- Do not boil again after this, as the yogurt will curdle otherwise.

- Serve hot with rotis or rice.

This post goes to WYF-Side Dish, hosted by EC at Simple Indian Food.

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