Wednesday, May 18, 2011

Black Eyes Peas/ Alasandalu Masala

I always try to include as much of lentils and peas varieties in my diet and menu as they are packed with lots of protein and fiber and rich in flavor when combined with simple ingredients. 
I pair this black eyed peas masala or curry with chapati's or roti. They can also be combined with vegetables to make a delicious curry. This is a very simple recipe and it tastes good when you add more tomatoes to it.

1 cup Black Eyed Peas / Alasandalu soaked in water for about 3-4 hours or overnight.
1/4 inch Cinnamon stick
4 Cloves
2 Green Cardamom
1 Bay Leaf
1 big Onion Chopped
1/4 tsp Ginger-Garlic paste
3-4 Medium size tomatoes chopped
1/2 tsp Turmeric powder
1 tsp Cumin powder
1 tsp Chili powder
1/2 tsp Garam Masala powder
Salt to taste
1/4 cup Cilantro
1 tsp Oil
1 pinch Asafoetida

1. Drain off the water from the peas and keep is aside.
2. In a pressure cooker (Note: you can cook in a pan with lid too, I usually cook it in a pressure cooker to save time and also that the masala is well absorbed into the peas) add oil and when it's medium hot add asafoetida, bay leaf, cardamom, cloves and cinnamon stick and stir it until yo can smell the aroma of the raw garam masala .
3. Reduce the flame to low add ginger-garlic paste and saute it until it turns light brown.
4. Now add the onions and saute it until it turns translucent.
5. Now add turmeric powder, chili powder, cumin powder, salt and tomatoes and cover and cook until the tomatoes are soft and the oil is seen in the corners, make sure you stir is occasionally.
6. Now add the peas and mix well and stir it for about a min, add water if needed or about 1/2 cup and close the pressure cooker with whistle and cook it for 1 whistle.
7. Off the flame and let the pressure release fully from the cooker and comes to room temperature.
8. Open the pressure cooker carefully, put it again on to the stove and add garam masala powder and cook for about 1-2 mins and you can add more water you if feel it's too dry.
9. Off the flame and garnish with cilantro and serve hot with chapati or roti.