A traditional lunch recipe often prepared at home using Black eyed peas. This recipe will show a simple way of making it in a curried flavor using homemade spices blend and dry fenugreek leaves.
1-1/2 cup Black eyed peas
1 teaspoon mustard seeds
2 teaspoons cumin seeds
2 sticks of chopped celery
1 tablespoon of finely chopped ginger
2-3 curry leaves
2 finely chopped tomatoes
1 tablespoon curry powder (homemade spices)
1 teaspoon red chili powder
2 tablespoons of oil or ghee
2 teaspoons of dry fenugreek leaves
2 teaspoons of salt
1/2 tablespoon of brown sugar
1 cup finely chopped cilantro (coriander leaves)
Please check (Measurements)
**Note: Even if you do not have curry powder, you can simply use powder of Turmeric, Coriander, Fennel,garam masala)
Process: Soak the Black eyed peas for an hour in Hot water. Drain that water and again add 3 cups of water in pressure cooker. Add the peas and pressure cook till 2-3 whistles. If you do not have a pressure cooker then cook in a pot adding 4 to 5 cups of water with lid covered till the peas soften.
In a medium pot, heat the oil. Add the mustard seeds, once they splutter add cumin seeds, curry leaves, ginger and saute them for 30-40 seconds on medium heat. Now add the chopped celery, saute till it turns golden brown and then add the chopped tomatoes. Add the curry powder or the other powders (in absence of curry powder), dry fenugreek leaves, mix well, sprinkle some water and cover with a lid. Cook between low to medium heat for 1-2 minutes till the tomatoes soften.
Now add the Boiled peas along with its water which was used for boiling or pressure cooking as that has most nutrients of the peas. Add another 1-1/2 cup of water, salt, sugar and let the peas boil. Once it boils reduce the heat to low, letting it simmer for 5 minutes. Turn off the stove and garnish with fresh chopped cilantro.
This sabji/soup can go well either with rice or chapati.
Happy serving! 🙂