Classic Black Eyed Pea Curry in Pepper Onion Gravy is is easy and simple, super quick and no fuss. It has beans. It has vegetables. It has spices. So in a way, this is healthy, cozy and indulging.
Let’s start this stunning Saturday with some of my philosophy about life.
Life is a beautiful journey. Yes, we all know that. And in this fleeting voyage, we always carry one thing with us. No matter which direction life leads us, that one thing always moves with us. That’s the one thing we can never leave behind.
But what is that thing, you must be wondering?
That one thing is our memory, the moments we capture across our journey. Yes, I said capture!
How can we capture memory?
Nature has gifted us all with an astonishing camera. That camera is our mind. Yes, it behaves liked a camera. A camera which takes pictures of everything through the lens of our eyes. Some pictures are blurry, and others are quite sharp in that reel of mind’s camera.
Every single thing what we are seeing right now, would take form of images after a while. Our mind’s camera also takes its processing time, just like a normal SLR. I assume that’s the nature’s reel processing time. 😉 And that time is much required for imprinting our memory.
The memory which we are building with each passing second.
Unlike regular SLRs, this camera has a unique quality. The quality is that only the owner of the camera can see the pictures and others can only imagine, what the owner describes through words, written or spoken.
Some images are always with us, and these are the sharp images our mind captured. Our mind always keep replaying those sharp pictures in front of our eyes. Sometimes these pictures are stops we made during our life’s journey.
And some of theses stops are unforgettable in our odyssey of life .
Some of these stops are our memories related to food. I believe, food plays a crucial role in our memories. That is why for most of us, our childhood decides our eating inclination for the whole life. And especially, these memories get build up during our growing up times.
No matter how old we grow, they are still crisp, still so fresh.
Mom’s food fits perfectly in these fresh memory categories. Why do we crave for Mom’s food — especially when we become grown-ups? Because that food is emotional to us. That food has the sharpest of the images.
Indian meals are incomplete without curry, in my sharpest images. All of my Indian friends might agree with me here. A spicy curry is all we need to call it a day. Not having curry for a long time can get very brutal for us.
😉 Jokes apart, we do love our curries, and that’s a fact which can not be denied.
Well, this is a Saturday. Weekend for most of us. How about I share a curry recipe today?
Could there be anything more weekend like than a cozy, comfy curry?? Ahh, probably not. So here I am with this Classic Black Eyed Pea Curry in Pepper Onion Gravy. How does this sound to you? Exotic? Yes, it is exotic! 😀
It has beans. It has vegetables. It has spices. So in a way, this is healthy, cozy and indulging. Just dip your hot steamed rice in this thick curry, and UMMM! Nothing could be better than that the feeling of warmth within each spoonful you will take.
And, hey! Just reminding you that I will be away for a couple of days. Off to a short vacation. I am so exhilarated to imprint some more sharp images in my memory. I think right now this is much needed, and much desired too.
So I apologize in advance that I might not be able to reply to your comments for a couple of days. But I will be back to business on Tuesday. Till then have a happy memory imprinting. Oi, I mean, have a happy weekend! 🙂
Oh god, I get distracted so fast. I should talk only about this curry.
YEAH! This curry has all things to fall in love. Literally, it is comforting and HEALTH-tastic.
Final note — this curry is an easy and simple, super quick and no fuss.
Let’s dig into that bowl of comfort now! 🙂
Take a pressure cooker. Add black eyed beans with salt, 3 cups of water, and cover the lid. Pressure cook for 3 whistles. Let it cook on low heat for about 5 minutes.
When the cooker has cooled off, open it.
Heat a pan, and add 3 tablespoons oil to it. Add cumin seeds, mustard seeds, and bay leaf to it.
When cumin seeds start to crackle, add onion, ginger-garlic paste to it. sauté for 5 minutes. Add chopped tomatoes, and saute for 3-4 minutes.
Add bell pepper and onions. Saute for 3 minutes. Add turmeric powder, and saute for another 3 minutes. Now add coriander powder, chili powder, garam masala powder, and salt along with 1 cup of water.
Add green chilies and boil it covered for 2 minutes. Add kasuri methi, tomato ketchup and mix well. Cooked covered for 5-7 minutes.
Remove from heat, and let it cool. Transfer into a blender, and blend until smooth.
Heat a pan. Add pepper onion gravy to it. Let it come to a boil. Add boiled black eyed peas and fresh cream. Cook for 3-4 minutes on medium heat.
Remove from heat, and garnish with fresh cream, green chilies, and cilantro leaves.
Serve hot with steamed rice or any of your flatbread. Enjoy!
Recipe Card
Black Eyed Peas Curry in Pepper Onion Sauce [Recipe]
★★★★★
(Rating: 5 from 56 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 50 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Sides | Indian | 6 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 146 calories | 1 serving |
INGREDIENTS
For Black Eyed Peas Curry in Pepper Onion Sauce
- 2 cups Black eyed pea, soaked for overnight
- 1 big, yellow bell pepper, diced
- 2 large-sized red onions,cut into dices
- 2 large-sized tomatoes, roughly chopped
- 2 tablespoons onion, ginger-garlic paste
- 3 tablespoons oil
- 1 bay leaf
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1/2 cup fresh cream
- 2 teaspoons coriander powder
- 3-4 green chilies, slitted
- 1 teaspoon tomato ketchup
- 2 tablespoons kasuri methi
- 1/4 teaspoon garam masala, powder
- salt, as per taste
- cilantro (coriander) leaves, and green chilies for garnish
INSTRUCTIONS:
How to Make Black Eyed Peas Curry in Pepper Onion Sauce //
- Take a pressure cooker. Add black eyed beans with salt, 3 cups of water, and cover the lid. Pressure cook for 3 whistles. Let it cook on low heat for about 5 minutes.
- When the cooker has cooled off, open it.
- Heat a pan, and add 3 tablespoons oil to it. Add cumin seeds, mustard seeds, and bay leaf to it.
- When cumin seeds start to crackle, add onion, ginger-garlic paste to it. sauté for 5 minutes. Add chopped tomatoes, and saute for 3-4 minutes.
- Add bell pepper, and onions. Saute for 3 minutes. Add turmeric powder, and saute for another 3 minutes. Now add coriander powder, chili powder, garam masala powder, and salt along with 1 cup of water.
- Add green chilies and boil it covered for 2 minutes. Add kasuri methi, tomato ketchup and mix well. Cooked covered for 5-7 minutes.
- Remove from heat, and let it cool. Transfer into a blender, and blend until smooth.
- Heat a pan. Add pepper onion gravy to it. Let it come to a boil. Add boiled black eyed peas and fresh cream. Cook for 3-4 minutes on medium heat.
- Remove from heat, and garnish with fresh cream, green chilies and cilantro leaves.
- Serve hot with steamed rice or any of your flatbread. Enjoy!
NOTES:
- No notes for this recipe.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/classic-black-eyed-pea-curry-in-pepper-onion-gravy/