Description
A vegetarian black eyed pea dish made with sorrel spinach is perfect as a flavorful side dish or served as a main meal with rice or roti.
Ingredients
- Gongura – 2 cups, chopped
- Black eyed peas (bobbarlu) – ½cup
- Onion – 1 small, finely chopped
- Tomato – 1 small, finely chopped
- Ginger+garlic paste – ½tsp
- Green Chilies – 2, slit
- Turmeric powder – ¼tsp
- Red Chili powder – ½tsp
- Ground Coriander – ½tsp
- Mustard seeds – 1tsp
- Cumin seeds – 1tsp
- Chana dal – ½tsp
- Urad dal – ½tsp
- Dry red chili – 1
- Curry leaves – few
- Salt – to taste
Instructions
- Soak black eyed peas for 2~3 hours, then pressure cook them until soft and tender. Drain and set aside.
- Heat oil in a pan, add dry red chili, chana dal, urad dal, mustard and cumin seeds. Once the seeds start to splutter, add the curry leaves and green chilies. Cook for 30 seconds.
- Next add onions and ginger+garlic paste, cook for 2~3 minutes or the onions are crisp tender. Don’t overcook the onions, curry tastes great if they are left a little crunchy.
- Add the chopped gongura and turmeric. Cover and cook till the leaves wilt and are cooked through.
- Next add the tomato, red chili powder, coriander powder and salt. Cover and cook till the tomato gets mushy, about 2~3 minutes.
- Finally add the cooked black eyed peas and little water, mix well, cover and cook for 4~5minutes for the flavors to mingle. Serve with rice or roti.
- Category: Main, Side
- Cuisine: Indian