Photo: Charles Haynes · CC BY-SA 2.0 · Wikimedia Commons

Gujarat · Dinner

Black-Eyed Peas Curry

Traditional Recipe 33: Black-Eyed Peas Curry recipe

🧺 Ingredients

• Cooked black-eyed peas: 200g
• Oil: 20ml
• Mustard seeds: ½ tsp (3g)
• Cumin seeds: ½ tsp (3g)
• Asafoetida: pinch (1g)
• Green chillies: 2 (chopped)
• Ginger: 1 tsp (8g, minced)
• Onion: 60g (chopped)
• Turmeric: ½ tsp (2g)
• Red chilli powder: ½ tsp (2g)
• Coriander powder: ½ tsp (2g)
• Salt: 5g
• Sugar: 1 tsp (5g)
• Lemon juice: 1 tbsp (15ml)

👩‍🍳 How to make Black-Eyed Peas Curry

1. Heat oil (20ml) in heavy kadai over medium heat (160°C).
2. Add mustard seeds; crackle 30 sec.
3. Add cumin seeds, asafoetida, green chillies; fry 1 min.
4. Add ginger; fry 1 min until fragrant.
5. Add chopped onion; sauté 3 min until soft and golden.
6. Add turmeric, red chilli, coriander, salt (5g), sugar; stir well for 1 min.
7. Add cooked black-eyed peas; mix thoroughly.
8. Cook on medium heat (150°C) for 12-15 min, stirring occasionally.
9. Peas should absorb flavors, sauce should coat them.
10. Add lemon juice; stir well.
11. Serve hot with rice or rotli. Should be hearty, well-flavored.

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