Black eyed peas are bean seeds rich in protein. It is much desired ingredient for vegan cooking. These bean seeds contain flavonoids which are antioxidants and help body to fight free radicals. With these, it is also source of good amount of fiber and helps to feel full stomach for longer time. It is believed that these beans are good for heart health, can be incorporated in diet to maintain low sugar level. Moreover, adding masala and spices makes it delicious side dish for both chapati and rice items.

Ingredients:

1. Black eyed peas (beans)– 1 cup
2. Onion (chopped)-2
3. Tomato (chopped) -1
4. Garam Masala – 1 Tbsp
5. Red Chilli Powder -1 tsp
6. Turmeric  – 1 tsp
7. Fresh Coconut -1/4 cup
8. Coriander powder-1 Tbsp
9. Fennel Seeds – 1Tbsp (optional)
10. Ginger (chopped) – 1 inch
11. Cloves – 3
12. Garlic – 2 cloves
13. Curry leaves – few
14. Chopped coriander leaves -1/4 cup

Preparation:

1. Soak black eyed peas overnight (minimum 5 hours) and next day pressure cook by adding little salt. You need 3-4 whistles and turn it to low flame for three minutes before turning off the stove.
2. Chop onion to small pieces, cut tomatoes to small pieces too.
3. Chop ginger, garlic, coriander leaves
4.  Place desired vessel on medium heat, add oil for sauteing. Add cumin, fennel seeds (optional) cloves, curry leaves to heated oil, followed by chopped onions. Once onion turns light golden brown, add ginger and tomatoes. Cook the contents till tomatoes turns mushy.
5. Add turmeric, garam masala, chilli powder, coriander powder and little salt. Mix well.
6. Now, add pressure-cooked black-eyed peas with water. Mix contents well. If you want gravy to be thick, smash little mount of cooked black-eyed peas, it gives thickness to gravy. Add salt, mix well and turn off the heat.
7. Before serving garnish the dish with chopped coriander leaves. Serve hot black eyed peas masala with chapati, roti, bread or with jeera rice.

Image credit: https://in.pinterest.com/pin/73816881383458987/