Another staple in my pantry after Chickpeas is Black Eyed Peas. Since I have been on a pantry cleaning run, I saw a small handful of these left over in the packet. I wanted to use them but at the same time, I had few guests coming over and it sure won’t be enough for all of us. Hence thought of adding some potatoes to make the dish more mealy and of large quantity. These are also known as cowpeas and are rich in protein, magnesium, iron and folate. They are also immensely versatile.

They can be used in multiple ways from soups, to yummy and crunchy snacks to main course dishes. They also help to fill one up faster thus making me to resort to these for salads etc. I am on an everlasting diet remember!!!!! This curry is very simple to make and has hardly any prep work. All you need is to soak these, chop few potatoes, dump them along with spices together in one pot and forget them for next 20-30 min and Viola! yummy curry ready.

Method

1.Saute cumin seeds in 1/2 tsp oil. Add onions, ginger garlic, salt along with bay leaf and spices.

2.Add the potatoes, saute them for 2-3 minutes and then add drained black eyed peas

3.Add the tomato puree and cook for another 1-2 min

4.Add sufficient water to cover the mixture – about 1 to 1-1/2 cups, close the lid and let it cook for 15-20 min.

5.Once the black eyed peas have been cooked, add the ground paste – cook for another 5 min.

Serve hot with Phulkas or rice.

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