CHOWLI WITH SUNDAY MASALA- CURRIED BLACK EYED PEAS

CHOWLI WITH SUNDAY MASALA- CURRIED BLACK EYED PEAS

CHOWLI WITH SUNDAY MASALA- CURRIED BLACK EYED PEAS

Ingredients

SERVES 6 WITH PLAIN WHITE RICE

2 CUPS BLACK EYED PEAS OR CHOWLI BEANS WASHED AND SOAKED IN WATER FOR 3 HOURS WITH A PINCH OF BAKING SODA

1 CUP COCONUT MILK

SALT AND JAGGERY AS REQUIRED

PUREE TO A SMOOTH PASTE:

6 RIPE RED TOMATOES ABOUT 350 GRAMS

2 SMALL WHITE ONIONS PEELED ABOUT 150 GRAMS

3 GREEN CHILLIES STALKS REMOVED

1.5 TABLESPOONS GARLIC AND GINGER PASTE

1.5 TABLESPOONS SUNDAY MASALA POWDER (SEE RECIPE http://www.taradeshpande.in/sunday-masala/)

FOR THE TEMPERING/TADKA/PHODNI

3 TABLESPOONS VEGETABLE OIL

1 DRIED BAY LEAF

1 BLACK CARDAMOM

1 TEASPOON WHOLE CUMIN SEEDS

12 TORN FRESH GREEN CURRY LEAVES OR KADIPATA

GARNISH

3 TABLESPOONS FINELY CHOPPED CORIANDER LEAVES (OPTIONAL)

Instructions

HEAT VEGETABLE OIL IN A PRESSURE COOKER OR LARGE DUTCH OVEN STYLE POT ON HIGH HEAT.

ADD ALL THE SPICES FOR TEMPERING AND COOK ABOUT 60 SECONDS.

REDUCE FLAME.

ADD THE PUREED TOMATO AND ONION PASTE AND COOK ON MEDIUM FLAME ABOUT 10 MINUTES, STIRRING TO PREVENT BURNING EVERY 3 MINUTES OR SO. THIS MASALA WILL SPLUTTER AS IT COOKS SO COVER PARTIALLY WITH A LID WHILE COOKING TO ALLOW STEAM TO ESCAPE.

WASH THE BEANS, DRAIN AND ADD TO THE TOMATO ONION MASALA. ADD 1 LITER WATER, 1.5 TEASPOONS SALT AND COOK UNTIL BEANS ARE VERY TENDER ABOUT 4 WHISTLES OR 45-60 MINUTES.

COVER AND STIR FROM TIME TO TIME TO PREVENT BURNING IF USING A DUTCH OVEN.

IF YOU ARE USING A DUTCH OVEN WATER WILL EVAPORATE FASTER SO ADD MORE WATER TO THE BEANS AS REQUIRED FOR A THICK GRAVY IF THE BEANS TAKE LONGER TO COOK AND THE LIQUID DRIES UP.

ADD A 1/4 CUP OF WATER AT A TIME AND STIR.

OPEN PRESSURE COOKER OR DUTCH OVEN AND STIR IN COCONUT MILK. COOK OPEN ANOTHER 5-6 MINUTES.

ADD JAGGERY AND SALT TO TASTE. GARNISH WITH CORIANDER LEAVES. SERVE WITH PLAIN WHITE BOILED RICE

http://www.taradeshpande.in/chowli-with-sunday-masala-curried-black-eyed-peas/