Black eyed peas : 1 cup
Water :4 cup
Salt: ½ teaspoon or to taste
Turmeric: ¼ teaspoon
Onion: 1 ½ cup
Cumin seeds: ½ teaspoon
Olive oil: 1 tablespoon
Ginger garlic paste: 1 tablespoon
Green chili: 1 no
Kitchen king masala: ½ teaspoon
Coriander powder: ½ teaspoon
Cumin powder: ¼ teaspoon
Garam masala: ½ teaspoon (for authentic taste use Punjabi garam masala)
Tomato: 2no
Coriander leaves: 1 tablespoon ( chopped finally)
How I made
Soak the dried black eyed peas for about 5-6 hours or more. This will reduce the cooking time. After 6 hours in pressure cooker, cook the soaked black eyed peas with 3 cup of water and ¼ teaspoon salt for about 2 whistles or 13 minutes and set aside.
In a thick bottomed pan add olive oil and cumin seeds when it starts spluttering add onion, green chilies and fry for about 10 minutes and then add ginger garlic paste and cook for about 3minutes then add chopped tomato and cook for about 14 minutes or until oil starts to oozes out from the onion tomato mixture. Then add all spices and cook for about 2 minutes and then add cooked black eyed peas cook for another 5 minutes or until the spices gets infused into the black eyed peas.
When you are ready to switch off add coriander leaves and remove from the fire.Enjoy with any flat bread or chapathi.