Black-Eyed Pea Curry

1. 1
   pressure cook · ~15 min

   Pressure cook the soaked black-eyed peas.

   1.Drain the soaked black-eyed peas and rinse well.

   2.Add to pressure cooker with 2 cups water and a pinch of salt.

   3.Pressure cook on medium heat for 3-4 whistles until tender but not mushy.

   4.Let the pressure release naturally, then set aside.

   TIPDon't overcook — the peas should hold their shape and not turn mushy.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat ghee in a heavy-bottomed pan over medium heat.

   2.Add cumin seeds and let them crackle (30 sec).

   3.Add bay leaf and sauté until fragrant (10 sec).

   TIPCumin should crackle not burn — medium heat is essential.
3. 3
   saute · ~18 min

   Build the onion-tomato gravy.

   1.Add chopped onions and sauté until deep golden brown (8-10 min).

   2.Add ginger-garlic paste and slit green chilies. Sauté until the raw smell disappears (1 min).

   3.Pour in the tomato puree and stir well.

   4.Cook until the tomatoes thicken and ghee separates from the masala (6-8 min).

   TIPPatience with the onions — deep browning here creates the curry's rich flavor.
4. 4
   simmer · ~15 min

   Add spices and simmer the curry.

   1.Lower the heat and add turmeric powder, red chili powder, coriander powder, cumin powder, and salt.

   2.Stir and cook the spices for 1 minute until aromatic.

   3.Add the cooked black-eyed peas along with their cooking liquid.

   4.Mix well, bring to a gentle simmer, and cook for 10-12 minutes until the gravy thickens.

   5.Sprinkle garam masala and stir gently. Simmer for 2 more minutes.

   TIPIf the gravy is too thick, add a splash of hot water. It should coat the back of a spoon.
5. 5
   garnish

   Garnish with fresh coriander leaves and serve hot.

Cuisines we love