Description
| Ingredients | |
|---|---|
| ½ cup | Black eyed peas |
| 1 no | Dry red chili |
| ¼ tsp | Ginger (finely chopped) |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| ¼ tsp | Split black gram (ullundu) |
| ¼ tsp | Asafoetida |
| 6 nos | Curry leaves |
| ¼ tsp | Salt (or to taste) |
| 1 tsp | Oil |
| 1 tbsp | Fresh grated coconut |
Instructions
Soak Black eyed peas overnight. Next day morning rinse in cold water and pressure cook with salt upto one whistle and switch off. Do not over cook, it might turn very mushy. Now heat oil in a pan and splutter mustard, cumin seeds, split black gram, dry red chili and curry leaves. Sprinkle in the asafoetida and add the cooked peas. Add the chopped ginger, grated coconut and toss for few seconds and switch off.
Notes
Serves 3 to 4.
3 Comments
I have had chowli with gravy, this dry version looks great dear
a very good reciepe
it came out really very well
sleshar
Sleshar, thanks for stopping by. BTW, just letting you know that the same recipe can be followed for other varieties of Black eyed peas too. Try and let me know.