Ingredients
- 3/4 cup black-eyed peas karamani
- 2½ cups water
- Turmeric powder as needed
- Salt as needed
TO GRIND
- 1/2 cup coconut
- 4 –5 dried red chillies
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- Small piece tamarind
- Water as needed
- TO TEMPER
- 1 tbsp coconut oil
- 3 garlic cloves sliced
- A few curry leaves
Instructions
- ️ Dry roast the black-eyed peas until aromatic. Wash and soak for 1 hour.
- ️ Add the soaked black-eyed peas to a pressure cooker along with water, turmeric powder, and salt. Pressure cook for 5 whistles or until soft.
- ️ Grind coconut, red chillies, coriander seeds, cumin seeds, tamarind, and a little water to a smooth paste.
- ️ Add the ground masala to the cooked black-eyed peas. Mix well and simmer for 8–10 minutes until the flavors blend.
- ️ Heat coconut oil in a small pan. Fry the garlic until golden brown.
- ️ Add curry leaves and sauté for a few seconds.
- ️ Pour the tempering over the gravy and mix well.
- ️ Serve hot with rice.
Video
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