Follow these steps for perfect results
Garam masala powder
Turmeric powder
Fresh coconut
Fennel seeds
Ginger
chopped
Garlic
Red Chilli powder
Onion
chopped
Coriander Seeds
Tomato
chopped
Black Eyed Beans
soaked
Soak black eyed peas in water for 2 hours.
Heat a flat skillet with oil, add coriander seeds and fennel seeds.
Saute for 1 minute.
Add chopped onions and fry until light brown.
Add ginger, garlic, and coconut; saute for 2 minutes and set aside to cool.
Grind the sauteed ingredients to a smooth paste.
Heat a pressure cooker with oil; saute onions until translucent.
Add ground paste, garam masala powder, turmeric powder, and red chilli powder; saute until the curry is cooked.
Once the ground paste changes color to a bright yellow, add chopped onions and black eyed peas.
Saute for 2 more minutes.
Check for salt, add 2 cups of water, and pressure cook for 3 whistles.
Allow the pressure to release naturally.
Garnish with chopped coriander leaves.
Serve with steamed rice and kokum curry.
Expert advice for the best results
Soaking the black-eyed peas overnight can reduce cooking time.
Adjust the amount of red chilli powder to your spice preference.
For a richer flavor, add a tablespoon of ghee while sauteing the spices.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance.
Serve in a bowl, garnished with fresh coriander and a dollop of yogurt (optional).
Serve hot with steamed rice or roti.
Pairs well with kokum curry or a simple dal.
Complements the spices without overpowering the dish.
Provides a refreshing contrast to the spice.
Discover the story behind this recipe
A staple in Maharashtrian cuisine, often served as part of a traditional thali.
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