Black eyed pea gravy

Black-eyed pea is special than other legumes that you no need to prepare much. Soaking time is very less or it can be pressure cooked directly for 10 more minutes extra. I usually don't add onions to this bean. It taste good in tomato gravy itself. Give a try like this or add onions if you wish....

Ingredients:

• Black eyed pea - 1 cup
• Tomatoes - 3
• Green chilly -1
• Red chilly powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Coriander powder - 1 tsp
• Salt - to taste
• Oil - 1 tbsp
• Cumin seeds - 1/2 tsp
• Cilantro - 1 tbsp

Method:

Soak the black-eyed peas for 1 to 2 hours in plenty of water. Pressure cook it with 2 cups of water, salt and turmeric powder for 3 whistle. Puree the tomato in the blender with chilly, red chilly powder, coriander powder, salt and green chilly.

Heat the pan with oil add cumin seeds and liquidized tomato and fry till oil separates. Add boiled black-eyed bean with water. Add salt to taste and simmer till the gravy thickens. Add cilantro leaves.

Serve hot.