Print this recipe
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.
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
- 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.