Salt to taste
1/2 tsp Turmeric (haldi) powder (1/4 + 1/4)
1 tbsp Vegetable oil
a pinch Asafetida (hing)
1/3 tsp Cumin (jeera)seeds
1/2 tsp Red chili powder
3 Tomatoes, medium-sized, liquidized
1 tsp Ginger (adrak) paste
1/4 tsp Green chili paste
Salt to taste
1/4 tsp Garam masala
2 tbsp Cilantro (dhaniya) leaves, chopped
Pressure cook the black-eyed peas with 2 cups water, salt, and 1/4 tsp turmeric powder to one whistle; simmer for 5 minutes and cool. Heat 1 tbsp oil in a pan for 30 seconds; add asafetida, cumin seeds, red chili powder, 1/4 tsp turmeric powder, liquidized tomato, ginger paste, and green chili paste; fry until oil separates. Add boiled black-eyed peas along with the water. Add salt to taste and bring to a boil. Reduce heat and simmer on low heat until semi-thick. Add garam masala and cilantro leaves. Serve hot. Serves 4-6
