Ingredients
-
1 3/4 cups black-eyed peas, cleaned, washed, drained and soaked overnight in plenty of water
-
7 garlic cloves, peeled, washed and finely chopped
-
1/4 inch fresh ginger, peeled, washed, sliced and finely chopped
-
4 roma tomatoes, washed, peeled and chopped
-
1 teaspoon salt
-
1 teaspoon turmeric powder
-
5 1/4 cups water, divided (this does not include water for soaking the peas)
-
2 tablespoons olive oil
-
1/4 teaspoon red chili powder
-
1 medium green chili, washed, ends trimmed, slit and finely chopped
-
2 medium purple onions
Instructions
- Soak the black eye peas overnight in lots of water.
- Drain and keep aside.
- Heat oil in a pressure cooker.
- Add ginger, garlic, green chillies and onions.
- Stir fry until the raw smell of the ginger and garlic is gone and the onions turn reddish brown (lightly browned).
- Add turmeric and red chili powders. Mix well.
- Stir fry for 2 minutes.
- Add tomatoes an 1 cup of water as well as a little over 1/4 cup more of water.
- Stir and cook on high flame until the tomatoes are completely tender (the mixture should be mushy).
- Add salt, mix and cook for 2 minutes.
- Toss in the boiled and drained black eye peas.
- Stir in 4 cups of water.
- Close the lid of the cooker.
- Cook on high flame until you hear 4 whistles.
- Stir and serve over rice or with Indian flatbreads (rotis) and fat free plain yogurt on the side.
- Enjoy!