Cholaa (Black-eyed peas)

 

1 cup                cholaa (black-eyed peas), dried

 

2 tablespoon      tel (oil)

1/8 teaspoon     hing (asafetida)

1                      suku marchu (whole, dried pepper)

 

3 medium          kaandaa (onions), chopped

 

½ teaspoon       marchu (cayenne pepper)

1 teaspoon        mithu (salt)

¼ teaspoon       hardar (turmeric)

1 teaspoon        dhaanaa jiru (powdered coriander & cumin seeds)

some                aadu marchaa (minced ginger root & green chili),  (optional)

3 cloves            lasan (garlic), chopped

1 tablespoon      limbu (lemon juice) or chopped tomato

 

some                kothmari (cilantro), chopped, (optional)

some                saaker (sugar), (optional)

 

1.                   Soak the black-eyed peas overnight in hot water. 

2.                   Rinse and add fresh water.  Cook the beans in a pressure cooker for 15 minutes on low after the whistle. 

3.                   Heat oil in a non-stick pan, adding asafetida & whole dried pepper. When things get excited, add the onions and stir fry for a bit.

4.                   Gradually, add the cayenne pepper, salt, turmeric, coriander-cumin powder, minced ginger root & green chilies, garlic. Cook for a few minutes, stirring frequently.

5.                   Add the beans along with the lemon juice or chopped tomato. Simmer for 20 minutes, allowing it all to thicken.

6.                   Remove from heat, stirring in the sugar & chopped coriander. 

7.                   Serve with hot cooked rice and yogurt.


 

 

Source: Kokila