This flavourful dish gets its flavours from garam masala and chana masala powder, which are a blend of ground roasted spices. They are easily available in Indian grocery stores. This dish goes well with plain steamed rice or Indian breads.
Serves 4 to 6
¾ cup/160g black-eyed peas
2 tablespoons vegetable oil
2 medium onions, finely chopped
2 medium ripe tomatoes, finely chopped
1 teaspoon ginger-garlic paste
1 teaspoon garam masala powder
1 tablespoon red chilli powder
Salt to taste
1 teaspoon chana masala powder
2-3 tablespoons finely chopped coriander leaves for garnish
1. Wash and soak the black-eyed peas in water for 6 hours or overnight. Drain well.
2. Transfer to a saucepan with 3 cups water and cook over medium heat until the legumes are just tender, about 30 minutes. Take care not to overcook to a mushy consistency. Remove from the heat.
3. Meanwhile, heat 2 tablespoons of oil in another pan over medium-low heat. Add the onions and cook, stirring occasionally, until golden brown. Add the ginger-garlic paste, tomatoes and the garam masala powder. Mix well. Cook, stirring frequently, until the oil separates.
4. Add the cooked beans(along with the cooking liquid), red chilli powder and salt. Cook for 5 minutes for the flavours to blend. If you want more sauce, add extra hot water. Taste and adjust the seasoning. Add the chana masala powder and simmer for 2-3 minutes. Remove the pan from the heat, garnish with coriander leaves and serve hot.