Methi-Lobia

(Fresh Fenugreek Leaves and Black Eyed Peas in sweet Onion and tangy Tomato sauce)

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Prep Time: 15 mins
Cooking Time: 20-30 mins
Serves: 3-4
Recipe Inspiration: 660 Curries


Ingredients:
1 cup Black eyed Peas, washed and drained
2 packed Cups fresh/frozen Fenugreek Leaves
1 medium Onion, finely chopped
3 large/4 medium Tomatoes, finely chopped
1 tsp Ginger-Garlic Paste
1 tsp Garam Masala
½ tsp Kitchen King Masala (Optional)
1 tsp Red Chilli Powder (Adjust acc to taste)
1 tbsp Kasuri Methi/Dried Fenugreek Leaves (Optional)
1 tsp Jaggery/Brown Sugar (Optional)
1 tsp Jeera/Cumin Seeds
¼ tsp Hing/Asafoetida
1 tbsp Oil
Salt to taste 
Method:
Heat oil in a pressure cooker and add cumin seeds to it. When it sizzles and turns light reddish brown, add hing and finely chopped onions. Sauté it on medium flame till onion turns translucent, about 2 mins.
Now add ginger-garlic paste and sauté on medium flame for another minute. Mix in garam masala, kitchen king masala, chilli powder and kasuri methi and fry for few seconds.
Mix in finely chopped tomatoes and cook till turns pulpy and releases its juice, about 3 minutes. Add fenugreek leaves and sauté on medium flame till they wilt, about 2-3 mins.
Now add washed black eyed peas, salt to taste, jaggery and 3 cups of water and mix well. Cover the pressure cooker lid and cook on medium flame for about 20-25 mins till the beans are cooked well and start to break down.
Let the steam release completely before you open the pressure cooker lid. Serve this delicious, tangy curry with chapatti or any other roties and enjoy.