Black eyed pea or lobia is a legume that is rich in protein. Hence these legumes and lentils play a major role in a vegetarian meal plate. Legumes are easy to cook and blend very well with the simplest of ingredients.
I came across the below recipe from my friend & neighbour Neeti. In this recipe, the ginger-garlic combination blends well with peas, making this dish light on the stomach and rich in taste.
Here I present to you – Black Eyed Peas Usal
Preparation Time: 10 minutes
Cooking Time: 15 to 20 minutes
Serves: 2 to 3 people
Black Eyed Peas – 1 cup – soaked over night
Onions – 1 small
Green Chillies – 4 to 5
Ginger – 1 inch
Garlic cloves – 3 to 4
Cumin seeds – 1 Tsp
Cumin Powder – 1 tbsp
Asafoetida – a pinch
Salt – 1 Tsp or as per taste
Oil – 1 tbsp
Coriander leaves – for Garnish
Pressure cook the soaked black eyed peas with water and salt for 1 whistle. Keep it aside.
Using a pestle mortar, crush the ginger, garlic and green chillies with a pinch of salt. Keep it aside.
In a wide bottomed pan, heat oil. Add Cumin seeds and asafoetida. Sauté till cumin turns golden brown in color.
Now, add the crushed ginger-garlic-green chillies and chopped onions.
Sauté till onions are translucent.
Once done, add the cooked beans and mix well.
Now, add the cumin powder and salt. Mix well.
Cover and cook for 3-5 minutes.
Garnish with fresh coriander leaves.
Enjoy hot with Phulka or chapathi!