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Thursday, June 6, 2013

Black eyed peas in Tomato Gravy



1 cup frozen black eyed peas (also called lobia in Hindi and Karamani in Tamil)
1 cup water or enough for the black eyed peas to cook
3 tablespoon oil
2 chopped green chili or to taste 
1 teaspoon grated ginger
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 1/2 cup chopped tomato or 1 large tomato
some chopped cilantro leaves 
1 teaspoon curry powder
1/2 teaspoon salt or to taste
1 tablespoon fresh squeezed lemon juice

To a pan on medium heat with one cup of water add the frozen black eyed peas and cook for 10 to 15 minutes until it is cooked.  Keep it aside.  If you like you can cook the black eyed peas in a pressure cooker.


To a pan on medium heat add oil and saute the green chili and ginger for about 30 seconds add turmeric powder, cumin powder and coriander powder, and saute for an additional 10 seconds add chopped tomato cover and cook for
 5 minutes.  Add the chopped cilantro leaves, curry powder, salt to taste and the cooked black eyed peas, cover and cook for another 5 minutes, after which turn the heat off.  Add fresh squeezed lemon juice and serve.

Serves 2.  Serve with any grain, or flat bread.

You can substitute frozen black eyed peas with dried black eyed peas.  It will take longer to cook.

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