Ingredients:
- 1 cup chawli (black-eyed peas), soaked overnight and drained
- 2 tbsp peanut oil or any other vegetable oil
- 1 cup finely chopped onions
- 1 cup fresh / canned tomato pulp. We pureed Trader Joe’s Organic Tomatoes, Diced in Tomato Juice – 14 oz can
- 1 tsp salt or to taste. Note that canned tomatoes may have added salt
- 2 tsp dried fenugreek leaves (kasuri methi)
- 1/2 tsp turmeric powder (haldi)
- 1 tsp salt (or to taste)
To be ground into paste (minimum water):
- 1 cup chopped mint leaves, washed and drained
- 2 tsp roughly chopped ginger
- 2 tsp roughly chopped green chilies or to taste
- 1 tsp lemon juice
Method:
- Combine the chawli and 2 cups of water in a pressure cooker, mix well and pressure cook for 3-4 whistles. If your beans are hard to cook, add 1/2 tsp soda bicarb to the water and then pressure cook
- Allow the steam to escape before opening the lid. Drain out water and keep aside
- Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 4-5 minutes
- Add the tomato pulp, the dried fenugreek leaves, turmeric powder and salt, mix well and cook on a medium flame for 4-5 minutes, while stirring occasionally
- Add the cooked chawli and the mint paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally
- Serve hot with any Indian bread
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