An absolute delight for your taste buds. This Indian-style curry has a balance of heat, tanginess, and earthiness, making it a perfect choice for both vegetarian and vegan palates.
Cook Time30 minutesmins
Soaking Time4 hourshrs
Total Time4 hourshrs30 minutesmins
Course: Dinner, Lunch, Side Dish
Cuisine: Indian
Servings: 3people
Author: Famidha Ashraf
Equipment
1 Pressure cooker
INGREDIENTS
¾cupblack eyed peassoaked for 4-6 hours or overnight
water as required(to pressure cook)
2tablespoonscooking oilsunflower oil
2large onionsfinely chopped
5 to 6garlic clovesminced
1.5inchgingergrated
2 to 3medium-sized tomatoes
2green chillies
½cupthick coconut milk
¼teaspoonturmeric powder
1teaspoonred chilli powder
1teaspooncoriander powder
1teaspooncumin powder
salt to taste
½tablespoonjaggery(or sugar)
1teaspoonpomegranate molasses( or tamarind paste)
1tablespoonlemon or lime juice
Fresh coriander leaves
INSTRUCTIONS
Wash and drain the soaked black-eyed peas thoroughly. Add them into a pressure cooker with sufficient water and salt. Pressure cook the beans until soft and tender. (4 whistles and let it cool on its own)
¾ cup black eyed peas, water as required
Puree the tomatoes by roughly chopping them into large chunks and blend without adding water till they are lump-free.
2 to 3 medium-sized tomatoes
Heat some oil in a deep saucepot and add the sliced onions.
2 tablespoons cooking oil, 2 large onions
Saute the onions until they are golden.
Add the minced ginger, garlic and green chillies and continue to sauté for 4-5 minutes.
5 to 6 garlic cloves, 1.5 inch ginger, 2 green chillies