Ingredients
-
1/3
-
1 - 2
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8
-
1
-
1
-
4 1/2
-
2 1/2
-
1/2
-
1
-
-
-
-
-
-
Directions
Black-Eyed Pea Masala,This is a recipe that I adapted from a recipe my MIL made while I was in India. It is FABULOUS, and is even served for breakfast quite often in her house! (I could eat it for every meal LOL) I donut know the actual name of the chilies they use, but at home I generally use either 2 of the small chiles labeled “hot green chiles” from the market, or use serranos. The ginger I generally just run over my microplane.,I included plantain balls and used coco milk instead of tomato sauce.,Use cilantro to garnish or on a separate pan, fry small amount of onion, cilantro and crushed red chilies with oil until they turn little dark. After that you can pour them on top of peas. Enjoy.
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Steps
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1
Done
|
Drain Your Peas. |
|
2
Done
|
Heat Oil/Ghee (allow to Melt) in a Medium Heavy Pot Over Medium Heat and Fry Chiles, Garlic, Onion, and Ginger For Approx 6 Minutes. |
|
3
Done
|
Add Your Curry Powder/Garam Masala, Turmeric and Cumin, and Then Add the Tomatoes. |
|
4
Done
|
Cook For Approximately 3 Minutes Until It Begins to Thicken and Add Your Peas and Salt to Taste, Along With 4 Cups of Water. |
|
5
Done
|
Allow Water to Boil and Then Reduce Your Heat, Cover and Cook For Approximately 2 Hours Until Your Peas Are Done and the Sauce Is Nice and Thick. |
|
6
Done
|
After the Peas Are Done, Fold in Your Yogurt (may Wish to Use a Little More or Little Less to Your Tastes) and Cilantro, and Serve. |
|
7
Done
|
This Goes Well With Rice or With Chappati/Roti. |
|
8
Done
|
Garnish With Minced Cilantro. |
