BLACK EYE PEAS CURRY TWO WAYS (Amchi Vegan))

 

                                                 

                                                 BLACK EYE PEAS CURRY TWO WAYS  

                                                    Amchi,  easy, vegan, nutritious and tasty.

                           

INGREDIENTS

12 oz     frozen black eye peas  

masala

5 oz        Lite coconut milk

3/4 cup   onion chopped

3/4 cup   tomatoes chopped

1/2 tsp    cumin seeds

1 tsp       ginger garlic paste

1 tsp       salt

1/4 tsp    cayenne powder

1/4 cup   water

tempering

3 tsp    oil

1/2 tsp mustard seeds      sasam

5          fenugreek seeds   methi

1          dried red chili

sprig of curry leaves

1/4 tsp   asafoetida

1/2 tsp   turmeric

DIRECTIONS

Cook the black eye peas in an instant pot cooker with a cup of water.  Set aside.

Blend the masala ingredients into a smooth paste.  Set aside.

Heat oil in a goodly pan over medium heat and add mustard seeds, fenugreek seeds, red chili and curry leaves.  Cover.  When the first few mustard seeds pop a few minutes later, turn off the heat, and add asafoetida and turmeric.

Now stir in the blended masala and cook over low medium heat for 5 minutes.

Add the black eye peas to the curry and cook over low heat for another 5 minutes.

Check the flavors.  Add heat or salt if you like.  Enjoy!

                                         SIMPLER  BLACK EYE PEAS CURRY

As Amchi and easy and vegan as they come, nutritious and tasty too...

Just cook the black eye peas, add salt and follow instructions to temper with mustard seeds, fenugreek seeds, asafoetida, red chili, turmeric and curry leaves.

Simple and tasty!  Enjoy  :)