Black Eyed Peas Curry- Chawli Usal
Vegan and Gluten Free Curry!
Equipment
- Pressure Cooker
- Pestle And Mortar
Ingredients
- 1 cup Black eyed peas
- 1 medium Onion chopped
- 1 medium Tomato chopped
- 2 medium Garlic cloves chopped
- 1/2 inch Ginger crushed
- 1 tsp Mustard seeds/Rai
- 1/2 tsp Cumin seeds/Jeera
- 1/8 tsp Asafoetida/Hing
- 1/4 tsp Turmeric powder/Haldi
- 1-1.5 tsp Red chili powder
- 1/2 tsp Goda masala
- 1/2 tsp Garam masala
- 1 tsp Coriander powder/Dhania powder
- 1/4 tsp Cumin powder/Jeera powder
- 3/4 tsp Salt or as required
- 1.5 tsp Oil
- 1 tbsp Coriander leaves/Dhania patta chopped
Instructions
- Wash and soak black eyed peas in a bowl with sufficient water for minimum 5-6 hours.
- In a colander, take out all the soaked black eyed peas, wash one more time, and keep them aside.
- In a pressure pan, heat oil, add mustard seeds, and let them crackle. Then add the cumin seeds and asafoetida.
- Add chopped onions, crushed ginger garlic, turmeric, red chili powder and fry for a minute.
- Add chopped tomatoes and mix well.
- Add soaked black eyed peas, salt, goda masala, garam masala, coriander, and cumin powder. Roast for one minute.
- Add water till all the peas are immersed. Mix well.
- Put a lid on a pressure cooker till you hear 3 whistles and switch off the gas.
- Garnish with coriander leaves.
Notes
- Once all the pressure is released from the pressure cooker, let the peas cool down a little bit. If you mix the curry with a spatula immediately, chances are to get the curry little mashed.
- If you don't have goda masala, you can add more coriander, cumin powder and 1 tsp coconut powder.
- Do not add asafoetida (hing) if you are on gluten free diet.