Blackeyed Peas Gravy | North Karnataka Style Side dish
Ingredients
- Blackeyed peas- 1 cup
- Chopped coriander leaves- 1/4 cup
- Green chillies- 2 nos.
- Onion- 1 no.
- Garlic - 2 to 3 cloves
- Turmeric powder- 1/4 tsp
- Salt- 1 tsp
- Coriander powder- 1 tsp
- Cumin powder- 1 tsp
Seasoning Ingredients
- Cooking oil- 2 tsp
- Mustard seeds- 1 tsp
- Split blackgram lentils- 1 tsp
- Curry leaves- Few
Instructions
Preparation
- Pressure cook blackeyed peas with a cup of water till they are almost mushy. I cooked for about 3 whistles in medium flame and then simmered for 5 minutes.
- Peel the skin off from onion and chop it finely.
Method
- Mash the cooked legumes coarsely using back of the ladle. Next in a mixer add coriander leaves, garlic pods and green chillies. Puree them coarsely adding little water and Keep aside.
- Next heat pan adding oil, mustard seeds, blackgram lentils and curry leaves. Saute till the mustard seeds splutter then include chopped onion. Continue sauteing till the onions turn translucent.
- Next add the pureed green chillies plus coriander leaves and saute. The raw smell subsides in a while then include turmeric powder, coriander powder, cumin powder and salt. Finally add cooked legume along with water. Combine everything well.
- Black eyed peas gravy in north Karnataka style is ready to serve along with chapati or sorghum rotti.
Notes
- Soaking blackeyed peas is not necessary. If you do, it requires less time to cook as the legumes would have turned soft after soaking.
- The coriander leaves flavor really enhances the gravy taste. So use the greens generously.
- As the gravy thickens with time include little more water than needed initially.
- You can add red chilly powder for extra spicy-ness.