Description
A simple masala base, black-eyed peas, a touch of lemon juice and bright green fresh coriander leaves. Serve this quick and easy curry on busy days, with chapati or naan to soak up this delicious curry.
Ingredients
Scale
- 1–2 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 onion (diced)
- 6–7 curry leaves (fresh or dried)
- 4–5 garlic cloves (grated)
- 1 tsp grated ginger
- 1/2 tbsp coriander-cumin powder (or half of each)
- salt (to taste)
- 1 tsp chili powder (or to taste)
- 1/4 tsp ground turmeric
- 1/2 tbsp tomato puree or paste
- 1 cup chopped tinned tomatoes
- 2 x 400g tinned black eyed peas beans (drained and rinsed)
- 3/4 – 1 cup water (or more depending how much gravy you want)
- 1/2 tsp sugar
- 1 tsp lemon juice
- 2–3 tbsp chopped coriander (fresh or frozen)
Instructions
- Masala Onion-tomato masala: Heat pan over medium heat, add in the mutard seeds, and once they start to pop add in the cumin seeds. Cook until fragrant. Add in the onions and curry leaves. Turn the heat up to high, and while constantly stirring, cook for 5 minutes or until golden. Turn the heat back down to medium-low, add in the grated ginger and garlic, and cook for a few seconds. Add in all the dry spices, and mix together. Add both the tomato puree and tinned tomatoes, mix until combined, cover the pan with a lid and cook for 5 minutes. Mixing often to prevent burning.
- Curry Cooking the beans: Add in the beans, and gently mix together until beans are covered with the masala. Cover and cook for 2-3 minutes. Pour in the water, bring to a boil, and then back down to a simmer. Cover pan with a lid and cook for 5 minutes. Add lemon juice, chopped coriander and sugar. Give it a quick mix. And just like that, you've got an authentic Indian curry. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Indian