Welcome to my kitchen...

Welcome to my kitchen...
There is no love sincerer than the love of food. ~George Bernard Shaw

Thursday, 27 May 2010

Black Eyed Peas Curry (Chawli Bhaji)

A delicious curry from North India made from Black Eyed Peas, better known as ‘Lobia’...

Health Check – In addition to a high protein content, black-eyed peas serve as an excellent source of calcium, a great choice if you are a vegan, and are also high in vitamin A and folic acid.


1 cup Black Eyed Peas (serves 2-3 people)
1 and 1/2 tablespoon vegetable oil
Salt to taste
1 Onion
2-3 medium sized tomatoes (Grind them to make a smooth gravy)
Ginger, Garlic paste (add according to taste)
1-2 green chillies
8-9 cumin seeds
Pinch of turmeric powder
Fenugreek leaves (dry methi leaves)
1/2 teaspoon coriander powder
1/2 teaspoon red chilli powder
½ teaspoon garam masala
finely chopped coriander leaves (for garnishing)

Cooking Method
1. Soak the Black eyed peas overnight (approximately 8-9 hours).
2. Rinse the peas (before cooking) and drain.
3. In a pressure cooker put the black eyed peas to boil (add the salt while boiling). Let these boil for about 20 minutes (3 whistles. Simmer the stove after first whistle).
4. To prepare the curry – In a separate pan add the vegetable oil and let it heat.
5. Now add the cumin seeds. Once the cumin seeds start popping, add the ginger, garlic paste and stir fry.
6. Now add the chopped onion and stir fry until light brown.
7. Add the tomato gravy and mix all the spices into it (fenugreek leaves, turmeric, coriander powder, chilli powder and garam masala).
8. Also add the chopped green chillies.
9. Cover the pan with a lid and let the gravy cook for about 7-8 minutes on medium flame.
10. Once the gravy looks cooked mix it with the boiled black eyed peas and let it cook for another 7-8 minutes on medium flame.
11. Garnish the Black eyed peas with chopped coriander.
12. Your Black eyed peas curry (Chawli Bhaji) is now ready to be served.


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