Black Eyed Peas in Yogurt Sauce
This dish is as simple as an Indian curry can get. At the same time it is so flavorful that it goes well with either plain rice or rotis.
2 cups black eyed peas soaked in water for 5 – 6 hours
1 medium onion finely chopped
1tbsp ginger-garlic paste
2- 3 green chilies minced
1/2 tsp 3 Cs spice mix
1 bay leaf
2 1/2 teaspoons turmeric
1/2 teaspoon ground cumin
2 tbsp chopped cilantro
1 cup plain yogurt
2 tomatoes chopped
salt, to taste
2 tbsp refined oil
Boil the peas until they are cooked. I use a pressure cooker and allow two whistle before I let it simmer for 10 minutes.
Heat oil in a wide pan.
Add cumin and bay leaf and sauté for 15 secs.
Add turmeric and sauté for another 30 secs.
Add onion and sauté until translucent.
Add ginger-garlic and green chilies and sauté until the oil separates.
Add tomatoes and spice mix and sauté until the tomatoes form a mush.
Add the cooked black eyed peas and salt to taste and 1/2 cups of water and let it simmer for 5-10 minutes.
Add the yogurt and fold it into the dish.
Garnish with cilantro.
Serve hot with rice or rotis.
Tags: black eyed peas