Black Eyed Peas Curry (Konkani Style)

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Every so often I get together with my friends ( who are co-incidentally moms) for a moms girls night out (without kids,ofcourse). Its our time to to dress up, chit-chat,to talk about the subjects close to our heart, to catch up what's going on in our lives. More than the meal we enjoy each others company and take pride in this support system. Almost always i find tips, ideas  and answers to tackle so many everyday questions lingering in my mind. One topic that almost inadvertently comes up is parenting. And when that starts a plethora of  other subjects come up - all related to kids. I have learned so much so fast from these conversations.

Cooking is also one of our dear subjects. And we always look forward to this casual recipe exchange.

The next time we meet I will surely rave about this recipe for black eyed peas.

 I love my legumes and I try to have at least 4 different ones on hand. One of them makes its appearance at least one day a week.

Legumes are like the little black dress. They need to be dressed up to look appealing. And that's what I did with this recipe. It needs  a spin in the blender but the result is awesome.

Here take a look :

Now onto the recipe :-

Black Eyed Peas Curry

( From this recipe on Aayis recipes )

1 C black eyed peas pressure cooked ( soak 1/2 C to yield 1C of black eyed peas )

1/2 onion chopped

small lemon sized ball of tamarind soaked and juice extracted

1 tbsp garam masala/kitchen king masala

1 tsp kashmiri chilli powder ( for color, optional )

Spice Paste :-

3 dry red chillies

2 tbsp coriander seeds

2 tbsp dry/fresh grated coconut

2 tbsp of cooked black eyed peas

oil as required

salt to taste

• In a table spoon of oil saute the ingredients for the spice paste except the cooked peas. Cool and blend with the black eyed peas. Add a tablespoon of water at a time if required.
• Over medium heat saute the onions and then add the chilli powder if using. Add the cooked peas, spice paste and the tamaring extract.
• Add salt and water to adjust the consistency of the curry.
• Add the garam masala and garnish with cilantro.
• Serve with rotis / rice. Tastes best the next day when the flavors have mingled.