Black eyed peas curry

Name: Black eyed peas curry
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cup Black eyed peas (Lobia); 2 Onions, finely chopped; 3 Tomatoes; 1 Green Chilli, slit; 1 tbsp ginger garlic paste; 1 inch Cinnamon Stick (Dalchini) 2 Bay leaves (tej patta); 1 teaspoon Red Chilli powder; 2 teaspoons Coriander Powder (Dhania); 1 teaspoon Garam masala powder; 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves); 1 tablespoon Ghee Salt, to taste; Coriander leaves chopped

Monika Jain @monika_jain

#ga24
#Black eyed beans

Monika Jain @monika_jain

#ga24
#Black eyed beans

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Ingredients

40 mins

4 servings

2 cupBlack eyed peas (Lobia)
2Onions, finely chopped
3Tomatoes
1Green Chilli, slit
1 tbspginger garlic paste
1 inchCinnamon Stick (Dalchini) 2 Bay leaves (tej patta)
1 teaspoonRed Chilli powder
2 teaspoonsCoriander Powder (Dhania)
1 teaspoonGaram masala powder
1 tablespoonKasuri Methi (Dried Fenugreek Leaves)
1 tablespoonGhee Salt, to taste
Coriander leaves chopped

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Steps

40 mins

1

To begin making the black eyed peas wash and soak the lobia for 4 to 5 hours and then pressure cook with enough water for 2 whistles and keep aside.
2

Make a puree of tomatoes using a hand blender and keep aside.
3

Heat ghee in a wok on medium flame, add the cinnamon stick, and bay leaves and let release its aroma into the ghee.
4

Add the finely chopped onions and saute until it turns light brown.
Now, add the slit green chilli,all masalas, tomato pureè and simmer for 3 minutes.
5

Now, add the cooked lobia along with the water in which it has been boiled and simmer for 5 minutes.
Gently smash a few lobia for the gravy to thicken further.
6

Slightly crush the kasuri methi between your palms and add it to the gravy along with garam masala and mix well.
Switch off the flame, and garnish with chopped coriander leaves
7

Serve the Black eyed peas along with phulkas or steamed rice for a weeknight dinner.