I have used store bought crushed tomatoes that makes my life a lot easier! But you can use fresh tomatoes instead. This is a warm, mildly spiced chunky curry that tastes like rajma and goes extremely well with hot rotis, steamed rice or even toasted bread (which is how my hubby enjoys it).
- Black eye peas - 3/4 cup (soaked in water and drained)
- Onion - 1 medium finely chopped
- Crushed tomatoes - 1/2 - 3/4 cup (depending on how much gravy you like)
- Green chillies - 2 slit
- Garlic paste - 1 tsp
- Ginger paste - 1 tsp
- Cumin seeds - 1/2 tsp
- Red chilli powder - 3/4 tsp
- Coriander powder - 1 tbsp
- Turmeric powder - 1/2 tsp
- Garam masala - 1/2 tsp
- Salt to taste
- Oil - 2 tbsp
- Fresh cilantro - chopped to garnish
- Take the drained peas in a pressure cooker and add enough water (about half an inch rising above the peas), add some salt and a pinch of turmeric. Cover and cook under pressure till the beans are soft (took me about 6 to 8 whistles but this may vary).
- Allow the steam to escape and set it aside.
- Heat oil in a kadai and add the cumin seeds. As they start to sizzle add the finel chopped onions, ginger, garlic and green chillies. Saute well till they start to brown.
- Add the crushed tomatoes and cook on medium flame till the oil begins to separate.
- Then add the spice powders - red chilli, turmeric, coriander and garam masala along with salt to taste. Saute well for couple of minutes.
- Add the cooked peas along with the water and stir well. Do a taste test and adjust accordingly. Let it simmer for few minutes till the gravy begins to thicken. Press against some of the cooked peas with the back of a spoon to make it a chunky gravy.
- Garnish with cilantro and serve hot.