Black Eyed Peas Gravy Curry

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Ingredients: Black Eyed Peas 3/4 Cup Onion 1 Large Tomato 2 Large Ginger Garlic Paste 1 tsp Plain Yogurt 1/4 Cup Coriander Powder 1 tbsp Cumin Powder 1 tsp Turmeric Powder a big pinch Red Chile Powder 1 tsp Garam Masala 1/2 tsp Cardamom 3 Cinnamon 2 inch long Stick Cloves 4 Cumin Seeds 1 tsp Bay Leaves 2 Whole Red Chiles 2 Salt to taste Oil 2 tbsps.

Method:
Wash black eyed peas under water and soak in fresh water for 2 – 3 hours. Pressure cook the soaked black eyed peas in 2 cups of water for 3 whistles or until just cooked. Peel and finely chop onion. Wash, roughly chop and puree the tomatoes.
Heat oil in a pan on medium high heat, add cardamom, cinnamon stick, cloves, cumin seeds, bay leaves and whole red chiles. Fry for few seconds and add chopped onion. Fry the onion till its nicely browned (around 5 minutes). Stir in ginger garlic paste, coriander powder, cumin powder, turmeric powder and red chile powder. Fry for few seconds before adding tomato puree. Cook on medium heat for 5 minutes and stir in cooked black eyed peas / lobia and simmer.
Meanwhile, whisk plain yogurt in a separate bowl. Add few tablespoons of the hot tomato puree to the yogurt and mix to temper the yogurt. Once the tomato puree is cooked and oil tends to separate, stir in the tempered yogurt. Finally add garam masala and sufficient salt. Mix well and cook on low flame for a minute or two.
Garnish with fresh cilantro and serve black eyed peas gravy curry with flavored rice or roti.

Serve : Serves 5.
Ready in 30 minutes.
Note : Don’t boil once the yogurt is added else the sauce will curdle.
Suggestions : If black eyed peas are not cooked well, add half a cup or more of water and cook the curry till done.
Variations : Black eyed peas can also be boiled in enough water until soft instead of pressure cooking.
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