Black-Eyed Peas Curry

A delicious and nutritious black-eyed pea recipe adapted from "Anjum's New Indian" by Anjum Anand.

What you'll need..

• 1 Can black-eyed peas, drained and rinsed
• 2 Bay leaves
• 1 Tsp cumin seeds
• 2 Whole green chillies, slit
• 1 Small onion chopped
• 1 Inch ginger chopped
• 4 Cloves garlic chopped
• 1/4 Tsp turmeric powder
• 1/2 Tsp chilli powder
• 1 Tsp coriander powder
• 1 Tsp garam masala
• 2 Large tomatoes pureed
• 2 Tbsp oil
• 2 Tbsp cilantro leaves chopped
• 1/2 Tbsp lemon juice
• Salt to taste

How to..

• Heat oil in a non stick pan.
• Add bay leaves and fry for 10-12 seconds. Then add cumin seeds and wait till it splutters.
• Add the chopped ginger, garlic, onions and green chillies and cook till the onion gets brown in color.
• Add turmeric, chilli, coriander, garam masala and salt and mix well. Cook for about 30 seconds.
• Add the pureed tomatoes and mix well. Cover with a lid and cook on medium heat for 10-12 minutes. 
• Add the drained beans along with 1/2 cup of water and mix well. Bring to a boil and then simmer on low heat for 8-10 minutes.
• Randomly mash some of the beans in the pan with a potato masher to make the gravy thicker. 
• Mix in cilantro and lemon juice and serve hot.

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