Click here for the original post

Prep Time: 10 mins
Cooking Time: 30 mins
Serves: 4-6
Recipe Source: One Hot Stove

Ingredients:
1 cup Black Eyed Peas, washed and soaked in a bowl of water overnight
1 medium onion, thinly sliced or finely chopped
2 large tomatoes, pureed or finely chopped
1½ tsp Amti Masala Powder or use any Curry Powder of your choice (Garam masala, Sambar masala etc)
1 tsp Jaggery/Sugar
Salt to taste

For Masala Paste:
1 tsp Urad Dal/Split Black Lentils
1 tsp Channa Dal/Split Chickpeas
1 tsp Coriander Seeds
½ tsp Methi/Fenugreek Seeds
1 tsp Jeera/Cumin Seeds
3-4 Dry Red Chillies (Adjust acc to taste)
1 small Onion, finely chopped
3 tbsp grated Coconut, fresh or frozen or desiccated
½ -1 tbsp Oil

For Tadka/Tempering:
½ tbsp Oil
1 tsp Mustard Seeds
Few Curry Leaves
A big pinch of Hing/Asafoetida
½ tsp Turmeric Powder

Method:

Cook soaked beans along with the same water used in soaking in a pressure cooker for 10-15 mins till it is cooked thoroughly. I soaked these peas for about 2 hrs in water and cooked them in pressure cooker. Alternatively if you don’t have enough time to soak the peas in water, bring 2-2½ cups of water to boil in a pressure cooker and to this add washed beans. Cover the pressure cooker lid and proceed to cook for 15 mins or for 3 whistles. Let the pressure cooker cool slightly and let it release all its pressure before opening the lid to avoid nasty accidents in your kitchen.

For Masala Paste:

While black eyed peas are cooking, add all the ingredients listed under the masala paste ingredient list in a pan and fry them in a little oil till they are lightly roasted, about 2-3 minutes on medium flame.
Switch off the flame and let the spices cool slightly. Grind it to a smooth paste by adding little water at a time. Keep it aside until required.

Proceed to make Chavli Amti:

Heat oil in a pan and add mustard, hing, curry leaves and turmeric powder in that order and let the mustard pop and splutter. To this add finely chopped/sliced onions and sauté till it turns golden brown, about 2 mins.
Now add chopped tomatoes or tomato puree, sugar, amti or other curry powder, ground masala paste and salt to taste. Fry this on medium flame for another 2-3 mins.
Add cooked black eyed peas along with the water in which it is cooked and bring the whole mixture to a boil. Add little more water if needed and simmer for another 5-10 minutes. Serve it hot garnished with finely chopped coriander leaves along with roties or steaming bowl of rice and enjoy.

Labels: Black Eyed Peas, Coconut, Currys, Marathi Cuisine, Onions, Recipes from Your Kitchen, Spice Powder