Subru Uncle's Black-Eyed Peas (Chauli) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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! Ingredients:
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:
1. Soak the black eye peas overnight in lots of water.
2. Drain and keep aside.
3. Heat oil in a pressure cooker.
4. Add ginger, garlic, green chillies and onions.
5. Stir fry until the raw smell of the ginger and garlic is gone and the onions turn reddish brown (lightly browned).
6. Add turmeric and red chili powders. Mix well.
7. Stir fry for 2 minutes.
8. Add tomatoes an 1 cup of water as well as a little over 1/4 cup more of water.
9. Stir and cook on high flame until the tomatoes are completely tender (the mixture should be mushy).
10. Add salt, mix and cook for 2 minutes.
11. Toss in the boiled and drained black eye peas.
12. Stir in 4 cups of water.
13. Close the lid of the cooker.
14. Cook on high flame until you hear 4 whistles.
15. Stir and serve over rice or with Indian flatbreads (rotis) and fat free plain yogurt on the side.
16. Enjoy!
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