Padhuskitchen


Black Eyed Pea Gravy

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Black Eyed Pea is also known as cow peas in English. It is called Karamani in Tamil. They are good source of iron, calcium and protein. I just adore this as it can be cooked in so many ways. It can be cooked with rice to make pulao, can be used to prepare sambar, sundal, salad, side dish, gravy or it can be puréed and used as a spread for sandwiches etc. Today we will learn how to make black eyed pea (lobia in Hindi) or karamani gravy following this easy recipe. 

Black eyed pea curry/gravy

Black Eyed Pea Gravy-Karamani Gravy


Black Eyed Pea Gravy

 Prep Time : 10 mins

 Cook Time : 20 mins 
 Serves: 2-3
 Recipe Category: Side Dish
 Recipe Cuisine: Indian
 Author:

   Ingredients needed

   Black eyed pea/cowpeas – 1 cup
   Finely chopped onions – 1 cup
   Finely chopped tomatoes -1 cup
   Ginger finely chopped -1 tsp
   Garlic finely chopped – 3 cloves
   Salt as required

   Spice Powder

   Turmeric powder – 1/4 tsp
   Chilli powder – ½ tsp (or as required)
   Cumin seeds/jeera powder – 1 tsp
   Coriander powder – 2 tsp
   Garam masala powder – 1 tsp

   For the seasoning

   Oil – 2 tbsp
   Cumin seeds – 1 tsp

Method


Soak the black eyed peas/karamani overnight or for 5 hours.

Pressure cook with little salt and cook for 3 whistles or until soft.Blend a tbsp of black eyed peas and keep aside.

Heat oil in a pan, add cumin seeds, when it sizzles, add finely chopped onions and sauté till it turns golden brown. Add a little salt to speed up the process.Keep stirring for even browning.

Then add ginger, garlic and sauté for a few more minutes.

Add tomatoes, turmeric powder, chilli powder, cumin seed powder, coriander powder and salt needed (Add less salt as we have added to onions and for cooking black eyed peas).

Cook till tomatoes turn mushy.

Now add garam masala, cooked black eyes peas, ground black eyes peas and ¾ th cup of water and simmer for 10 minutes.

The consistency of the gravy should neither be thick nor thin. So adjust water accordingly.

Garnish with coriander leaves and serve it with roti or chapatti or rice or have it hot with evening tea.

I am sending this recipe to Srivalli who is hosting My Legume Love Affair-18 th helping – event originated by Susan

Meet you all again with more interesting tips and recipes, until then it is adieu from Padhu.

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Comments

  26. Bijoy

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  28. ramya arun

    RamyaArun..wow..a very good recipe..It best suits for chapatis..I had been searching for a good side dish..this worked out very well…thank you so much..

    Reply

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