Recipe by Charishma_Ramchandani
I started off 2004 with this recipe (It is believed to be lucky to have black eye peas and rice on Jan the 1st!). My brother simply loved this! Hope you do too!
Top Review by KereiJane
This recipie is tricky, like most of the others. If you like crunchy beans, do it according to this recipie, however, if you want your beans soft,(the way this recipie is supposed to yeaild) then in addition to soacking these beans, you must also cook them for the one hour..even if you soaked them all night and day.,,and at the end where it says to end the recipie with adding 2 cups of water...add maybe 1/2 cup instead.
- 1 3⁄4 cups black-eyed peas, cleaned, washed, drained and soaked overnight in plenty of water
- 1 medium green chili, washed, ends trimmed, slit and finely chopped
- 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
- 1⁄4 teaspoon red chili powder
- 2 medium purple onions
- 5 1⁄4 cups water, divided (this does not include water for soaking the peas)
- 2 tablespoons olive oil
Directions See How It's Made
- 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.