Black Eyed Peas With Punjabi Vadi#SundayFunday

My friend got this Urad Dal Vadi from Punjab, so I thought of combining both and made a main course dish which is so quick and lip smacking. This is made in the pressure cooker.

Ingredients
1 large Urad Dal Vadi - broken into small pieces
1 Cup Dried Black Eyed Peas/Chawli
½ Teaspoon Cumin Seeds
½ Teaspoon Turmeric powder
1 Teaspoon Red Chilly powder - or your spice leve
2 Teaspoon Coriander powder
1 Teaspoon Sea Salt or to taste
Oil as required
Grind To Paste
1 Medium Onion
1" Piece Ginger
3 Big Cloves Garlic
2 Large Tomatoes - pureed

Method
Wash and soak the black eyed peas for at least 2 -3 hours.

In a pressure cooker add a teaspoon heaped fry the vadi for a minute or two. Remove and keep aside.

In the same cooker add 2 tablespoons of oil, when heated add the cumin seeds and when it splutters, add the onion ginger garlic paste and sauté well till the onion starts to turn golden and oil seperates. Then add the puréed tomatoes along with all the dry spices, salt, turmeric, red chilly and coriander powder and fry well till oil surfaces.

Now add the fried vadi and

black eyed peas, sauté for a minute.

Add water an inch above the level of the black eyed peas and give it a good mix Cover the cooker with a lid and one medium high flame take one whistle and reduce the flame to low. Reduce the flame to low and keep it for 5 minutes. After 5 minutes, increase to high and take one whistle. Switch off the flame and let the cool for 5 minutes.

Open and check for the consistency of the gravy, add water accordingly. Garnish with fresh coriander leaves.

Serve hot with hot chapattis or steamed rice. The flavor of this dish was just too good.

Labels: Black Eyed Peas, Vadi, Main course, Curry, Vegan, Gluten free, Sunday Funday, Indian

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Rebekah of Making Miracles and the theme is Sunday Funday 30 Minutes Or Less.