Trivia: This legume is native to India and later it spread to other parts of the world.
Ingredients from my pantry
Shallots / Chinna vengayam – 7 or Regular Onions – 1/2 (medium)
Tomato / Thakkali – 1/2 (small)
Radish – 3 (tiny ones)
Tamarind / Puli – 1 big gooseberry size or a small ball size with diameter of 2 cm
Curry leaves / Karuvaipilai – few sprigs
Oil – 1/2 tbsp
Mustard Seeds / Kadugu – 1/4 tsp
Cumin Seeds / Jeeragam – 1/4 tsp
Asafoetida / hing – sprinkle
Turmeric powder – 1/4 tsp
Kuzhambu powder / Kuzhambu thool / Gojju burukko – 3 tbsp (will post the recipe soon)
Coriander powder / Dhania Powder / Malli thool – 1 1/2 tbsp
Water – 1 1/2 cup
Soak & Pressure cook
Wash and soak the black eyed pea in water. Cover and set aside overnight(I soaked it for 20 hrs).
In another bowl, soak the tamarind in 1 cup of water.
Then add the diced tomatoes and saute for 1 minute.
Then add the sliced radish and saute for 3 minutes. Keep tossing the veggies. Add turmeric powder as you toss.
Then add 1/2 cup of water and pressure cook for 1 whistle, this will help the radish to cook quickly.
Add kolambu powder, dhania powder, a portion of salt and pinch of hing to the tamarind extract and mix it well so that the spice powders dissolve in the extract.
Coming back to the vegetables in pressure cooker, when the steam releases open the lid.
On a medium flame, add the tamarind extract to the pressure cooked veggies. Stir it well. Add 1 cup of water if necessary.
When it starts boiling add the cooked peas to the curry.
On a low flame let it cook for couple of minutes until the curry starts rolling.
I prepared this for the lunch meal and served it with hot rice and cabbage poriyal/stir fry.