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
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