Loved this recipe..made it twice..it was awesome..
I followed mostly the recipe given by DK. Omitted the garlic as I did not have them on hand. Cooked the peas separately first. I roasted and powdered to make my garam masala, which i prefer to do as they taste better freshly ground.
The one thing I might add the next time will be some amchur for the tangy taste. This was just a bit sweet owing to the tomatoes.
I usually add them while sauteeing. But sometimes when I have the patience or enthu, I temper them separately and add them towards the end! :) --DK
Oh yes, I agree with you rams..but I soak it and discard the soaking water to reduce its flatulence creating properties. Works like a charm every time :) --DK
The black eyed peas cook faster than most beans. If you have soaked it overnight, it cooks considerably faster than regular beans. 15-20 min should give you the soft yet not mushy consistency. I dont do it in the pressure cooker since I manage to make it mushy almost all the time ;) but I am guessing one whistle, max 2 should do the trick --DK