Black Eyed Peas Curry

1. 1

   Pressure cook the soaked black-eyed peas.

   • Drain the overnight soaked black-eyed peas and rinse thoroughly
   • Place in a pressure cooker with enough water to cover the beans
   • Cook for 4 whistles until tender but not mushy

   TIPIf you forgot to soak overnight, soak in hot water for 2 hours instead.
2. 2

   Sauté the aromatics and spices.

   Heat oil in a pan and add cumin seeds. Once they crackle, stir in the onions and ginger-garlic paste. Add the tomatoes and sauté for 6 minutes until the mixture forms a soft, fragrant masala base.

   TIPEnsure the ginger-garlic paste is cooked until the raw smell disappears.
3. 3

   Simmer the beans in the masala gravy.

   Incorporate the cooked beans, turmeric, coriander powder, garam masala, and salt into the pan. Simmer the mixture for 12 minutes, allowing the gravy to thicken and the beans to absorb the spices.

   TIPMash a few beans with the back of your spoon to create a creamier texture.

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