BLACK-EYED PEAS CURRY
I love these kinds of one-pot curries. These are good to cook when you are running short of time or ideas. Usually I make this black-eyed peas for lunch with rice and we have the same for chapathis for dinner. This dish also go well with dosas.
1. Dried black-eyed peas, 1 cup, washed and soaked over night.
2. Onion, medium size, 2, diced finely.
3. Tomato, small, 2, chopped into small pieces.
4. Chili powder, 1 teaspoon.
5. Coriander powder, 2 teaspoons.
6. Turmeric powder, 1/4 teaspoon.
7. Garam masala powder, 1/2 teaspoon.
8. Mustard seeds, 1/2 teaspoon.
9. Cumin seeds, 1/2 teaspoon.
10. Curry leaves and cilantro for garnishing.
11. Ginger-garlic paste, 1/2 teaspoon.
Heat a pan (I have used a pressure pan here) with a tablespoon of oil. Once the oil turns hot, add the mustard seeds and let is splutter. Then add the cumin seeds and fry for a few seconds. Add the diced onions and curry leaves and sauté for a few minutes until the onions are translucent. Then add the diced tomatoes and ginger-garlic paste and sauté for a few more minutes until everything is well blended. Then add salt and all the powders and fry under low flame for 2 minutes until the powders lose their raw smell. Now add 2 cups of water along with the black-eyed peas, mix everything well, and cook for 2 whistles in the pressure cooker for up to 10 minutes. If cooking in a pan or pot, cook closed under low-to-medium flame for 25-30 minutes until the peas are tender. Garnish with chopped cilantro and serve hot with rice or chapathis, etc.
Cooking and trying out new recipes is my passion. I come from a family with where type 2 diabetes is very common and we have lost many loved one due to complications of this disease. This blog is my humble attempt to create low-carb and healthy dishes and well as healthy lifestyle tips suitable for diabetics. This blog is to prove that healthy, primarily diabetic-friendly foods, can be tasty as well. Kuhapriyai @ Gita