Black Eyed Pea is also known as cow peas in English. It is called Karamani in Tamil. They are good source of iron, calcium and protein. I just adore this as it can be cooked in so many ways. It can be cooked with rice to make pulao, can be used to prepare sambar, sundal, salad, side dish, gravy or it can be puréed and used as a spread for sandwiches etc. Today we will learn how to make black eyed pea (lobia in Hindi) or karamani gravy following this easy recipe.
Soak the black eyed peas/karamani overnight or for 5 hours.
Pressure cook with little salt and cook for 3 whistles or until soft.Blend a tbsp of black eyed peas and keep aside.
Heat oil in a pan, add cumin seeds, when it sizzles, add finely chopped onions and sauté till it turns golden brown. Add a little salt to speed up the process.Keep stirring for even browning.
Then add ginger, garlic and sauté for a few more minutes.
Add tomatoes, turmeric powder, chilli powder, cumin seed powder, coriander powder and salt needed (Add less salt as we have added to onions and for cooking black eyed peas).
Cook till tomatoes turn mushy.
Now add garam masala, cooked black eyes peas, ground black eyes peas and ¾ th cup of water and simmer for 10 minutes.
The consistency of the gravy should neither be thick nor thin. So adjust water accordingly.
Garnish with coriander leaves and serve it with roti or chapatti or rice or have it hot with evening tea.
I am sending this recipe to Srivalli who is hosting My Legume Love Affair-18 th helping - event originated by Susan
Meet you all again with more interesting tips and recipes, until then it is adieu from Padhu.