1 cup (170 g) 6 oz Black-eyed pea (lobia)
1 tsp (2 g) Turmeric (haldi) powder
Salt to taste
1/4 tsp (1 g) Asafoctida (hing)
1/2 cup (100 g) 3 1/2 oz Ghee
1/2 cup (60 g) 2 oz Onions, chopped
2 tsp (6 g) Garlic (lasan), chopped
2 tsp (12 g) Ginger (adrak), chopped
3 Dry red chillies (sookhi lal mirch)
100 g (3 1/2 oz) Tomatoes, chopped
1 tsp (2 g) Coriander (dhaniya) seeds
2 tsp (4 g) Red chilli powder
2 tsp (3 g) Cumin (jeera) powder
2 tsp (3 g) Coriander powder
1 tsp (2 g) Garam masala
1 tsp (2 g) Turmeric (haldi) powder
Salt to taste
1/4 tsp (1 g) Asafoctida (hing)
1/2 cup (100 g) 3 1/2 oz Ghee
1/2 cup (60 g) 2 oz Onions, chopped
2 tsp (6 g) Garlic (lasan), chopped
2 tsp (12 g) Ginger (adrak), chopped
3 Dry red chillies (sookhi lal mirch)
100 g (3 1/2 oz) Tomatoes, chopped
1 tsp (2 g) Coriander (dhaniya) seeds
2 tsp (4 g) Red chilli powder
2 tsp (3 g) Cumin (jeera) powder
2 tsp (3 g) Coriander powder
1 tsp (2 g) Garam masala
method
1. Boil the black-eyed peas in a pressure cooker with turmeric powder, salt, asafoetida, and 3 cups water for 15 - 20 minutes.
2. Heat the ghee in a wok (kadhai); add onions, garlic, ginger, and dry red chillies. Saute till light brown.
3. Add the tomatoes, coriander seeds, red chilli powder, cumin powder, and coriander powder. Fry till the tomatoes turn soft.
4. Pour in the boiled black-eyed pea mixture with the water. Mix well.
5. Serve hot.
2. Heat the ghee in a wok (kadhai); add onions, garlic, ginger, and dry red chillies. Saute till light brown.
3. Add the tomatoes, coriander seeds, red chilli powder, cumin powder, and coriander powder. Fry till the tomatoes turn soft.
4. Pour in the boiled black-eyed pea mixture with the water. Mix well.
5. Serve hot.
serving amount
serves: 2 - 4
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