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Quick black eyed peas recipe

Quick black eyed peas recipe | vegan black eyed beans curry | lobia recipe | rongi recipe

blessmyfoodbypayal
Quick black eyed peas recipe is named as quick because this vegan and gluten-free curry requires no overnight soaking, no separate boiling and made quickly in pressure cooker in an Indian style.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

1 Cup = 200 ml

    FOR SOAKING PEAS

    • 1 cup black eyed peas/beans
    • Water for soaking and washing
    • 1/2 tsp Salt

    FOR TOMATO MIXTURE PUREE

    • 2 big tomatoes
    • 1/4 cup fresh coconut optional
    • 1 bay leaf
    • 1 green cardamom
    • 1 inch piece of cinnamon
    • 1 inch piece of ginger
    • 2 cloves
    • 3 garlic pods
    • 1/4 cup water

    FOR COOKING BLACK EYED PEAS

    • Soaked peas water drained
    • Tomato mixture puree recently made
    • 1 tsp Cumin seeds
    • 1 medium onion roughly chopped
    • 2 green chillies
    • 1/4 tsp turmeric powder
    • 1/2 tsp red chilli powder
    • 1 tbsp coriander powder
    • 1 tsp Garam masala
    • 1 tbsp oil
    • 3 cup water

    FOR GARNISH

    • 1 tbsp coriander leaves/cilantro

    Instructions
     

    SOAKING OF PEAS

    • wash peas and add water sufficient enough to soak them.
    • Add a half tsp of salt.
    • Soak for 2 to 3 hours.

    MAKING OF TOMATO MIXTURE PUREE

    • Roughly chop tomatoes and cut coconut into small pieces.
    • Add both of them with rest of the ingredients mentioned under the head "FOR TOMATO MIXTURE PUREE" into a blender.
    • Blend to a fine puree. If feels that little more water is needed to make puree perfectly, can add a bit of more water into blender. Keep aside.

    COOKING OF PEAS

    • Add oil in a pressure cooker and put on heat.
    • Add cumin seeds and let them splutter.
    • Now add finely chopped onion and green chillies.
    • Saute onion on moderate heat till they turn light brown.
    • Add turmeric powder, red chilli powder and coriander powder. Mix.
    • Add tomato mixture puree and let it cook on medium heat. Keep stirring at intervals.
    • Cook till tomato mixture begins to leave the base of cooker and oil is see slightly separating from tomatoes.
    • Drain water from peas and add peas to cooker.
    • Add water, salt and garam masala. Mix.
    • Let it cook for 6 whistles. First whistle on full heat/flame and rest 5 on medium heat.
    • When the pressure from cooker releases, open and lid and add coriander leaves/cilantro.
    • Black eyed peas are ready.
    • Serve hot with steamed rice.

    Notes

    1. You can comfortably soak peas overnight also.
    2. Coconut is mentioned as optional but highly recommended, as it adds more taste to peas.
    3. If your peas turn out to be too thick, add bit of hot water and boil peas for a minute. But if they are too thin, boil for couple of minutes till desired consistency reached.
    Keyword black eyed beans, black eyed peas, lobia recipe, rongi recipe