A hearty and flavorful Punjabi curry made with black-eyed peas simmered in a savory onion-tomato gravy. This wholesome dish is packed with protein and pairs perfectly with rice or roti for a satisfying meal.
Prep15 min
Cook40 min
Soak240 min
Servings4
Serving size: 1 cup
267cal
13gprotein
40gcarbs
Ingredients
1 cup Black Eyed Peas (dried, soaked for at least 4 hours or overnight)
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This indian dish is perfect for dinner. With 576.9100000000001 calories and 22.34g of protein per serving, it's a high-fiber option for your meal plan.
8gfat
1 tsp Red Chili Powder (adjust to your spice preference)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Kasuri Methi (crushed between palms)
1.25 tsp Salt (divided, or to taste)
3 cup Water (for pressure cooking)
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare and Cook the Black-Eyed Peas
Rinse 1 cup of dried black-eyed peas thoroughly. Soak them in 3-4 cups of water for at least 4 hours, or preferably overnight.
Drain the soaking water. Transfer the peas to a pressure cooker.
Add 3 cups of fresh water and 1/2 teaspoon of salt. Secure the lid.
Pressure cook on medium-high heat for 4-5 whistles (about 15-20 minutes) until the peas are soft but not mushy.
Allow the pressure to release naturally. Do not discard the cooking liquid, as it's full of flavor.
2
Prepare the Masala Base (Tadka)
Heat 2 tablespoons of ghee in a heavy-bottomed pan or kadai over medium heat.
Once the ghee is hot, add 1 teaspoon of cumin seeds and let them splutter for about 30 seconds.
Add 1/4 teaspoon of asafoetida and sauté for a few seconds.
Add the 2 finely chopped onions and cook for 8-10 minutes, stirring frequently, until they are soft and golden brown. This step is key to a flavorful gravy.
3
Sauté Aromatics and Spices
Add 1.5 tablespoons of ginger-garlic paste and the 2 slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
Pour in the puree of 3 medium tomatoes. Cook for 7-8 minutes, stirring occasionally, until the mixture thickens and you see ghee separating at the edges.
Reduce the heat and add the powdered spices: 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Mix well and cook for another minute until fragrant.
4
Combine and Simmer the Curry
Carefully pour the cooked black-eyed peas along with their cooking liquid into the masala.
Add the remaining 3/4 teaspoon of salt, 3/4 teaspoon of garam masala, and 1 teaspoon of crushed kasuri methi. Stir everything to combine.
Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes for the flavors to meld together.
For a thicker gravy, gently mash a few peas against the side of the pan with the back of your spoon.
5
Garnish and Serve
Turn off the heat. Stir in 3 tablespoons of freshly chopped coriander leaves.
Let the curry rest for 5-10 minutes before serving. This allows the flavors to deepen.
Serve hot with steamed basmati rice, jeera rice, roti, or naan.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
