Ingredients:-
- 1 1/2 cups black-eyed peas
- 1 medium onion chopped
- 2 tomatoes chopped
- 4 cloves garlic minced
- 1 tbsp finely chopped ginger
- 2 nos. green chilli/ green jalapeno
- 1 tbsp chopped coriander
- 1 tbsp Olive oil
- 1/2 tsp ghee (optional)
- 3 cups of water
Spices:-
- 1 star anise seed
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- Cloves: 4 nos.
- 1/4 cinnamon stick
- 2 dried red chilli
- 1 bay leaf
- 1 tbsp curry powder/ garam masala
- 1 tbsp coriander powder
- 1 tsp turmeric powder
- Salt and pepper to taste
Soak the black-eyed peas in water for 3-4 hours.
Heat the olive oil and the ghee in a skillet to medium-high and put in the mustard seeds and cumin seeds to pop. Keep the skillet covered while the seeds splatter in order to keep them within the skillet and not all over the place! Now add the bay leaf, star anise seeds, cinnamon sticks, cloves and red chilli and stir them for about 30 seconds. Add the chopped ginger, garlic and onions one at a time and stir fry for 6-7 minutes. Once the onions turn a golden brown add the chopped tomatoes and stir fry for another 6-7 minutes. Mix in all the remaining spices (turmeric powder, coriander powder, curry powder, salt and pepper) before adding the drained black-eyed peas into the hot mixture. Mix this well and add the water. Allow this to boil and then lower the heat to simmer for 25 minutes. Add chopped coriander as garnish.
Serves: 4
Sides: Rice, chappathi or Indian bread (naan)
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