Black Eyed Peas Curry

indianhealthyrecipes.com

Lili

subheading: To cook the beans:

1 cup dry black eyed peas (lobia or 2¾ cups soaked or 2½ cups canned or precooked)

1 cup water for pressure cooker (4 cups to cook in pot)

subheading: For the Curry:

1 cup onions (fine chopped, 1 large)

1½ cup tomatoes (chopped or 1¼ cup pureed tomatoes or ¾ cup passata, read notes)

1 large potato (optional, read notes)

1 tablespoon ginger garlic grated or crushed or paste (½ tablespoon each)

2 to 3 tablespoons oil

1 bay leaf (or 1 sprig curry leaves)

1 inch cinnamon piece ( optional)

¾ to 1½ teaspoon Kashmiri red chilli powder (adjust to taste, I use 1½)

1 to 1½ teaspoon garam masala (or meat masala, adjust to taste)

1 to 1½ teaspoon coriander powder (adjust to taste)

½ to ¾ teaspoon cumin powder (adjust to taste)

¼ teaspoon turmeric

1 teaspoon salt (adjust to taste)

1 to 2 cups hot water (2 cups if using potatoes, adjust as required)

2 tablespoons coriander leaves (fine chopped)

Directions at indianhealthyrecipes.com

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