Black- eyed pea or black-eyed bean Masala / Vellai karamani Masala

The Black- eyed pea comes in two types one is Pale white colour, we call it in Tamil as ‘Vellai karamani’ and another one is Red or dark brown colour. Both have a black spot on it. Now you know where the name ‘black-eye’ came from. They fall under the ‘Legume’ category, packed with lot of nutrition. In this recipe I have used the white colour pea. This masala goes well with roti/ chapatti, plain white rice, naan, poori, sambr rice or with plain rice. Good choice for simple curd rice, if you are a fan of curd rice ;-)

Ingredients:

Black-eyed pea – ¾ cup
Onion – 1
Tomato – 2 (make puree)
Capsicum chopped – ½ cup
Mustard seeds – ½ tsp
Green chilli – 2 big
Garlic – 1small
Clove -1
Fennel seeds – ½ tsp
Cinnamon – 1small piece
Coriander powder – 2tsp
Turmeric – ½ tsp
Chilli powder – 2tsp
Dried Kasuri methi – ¼ tsp crushed (store bought)
Salt to taste
Oil – 1tbsp

Method:

Soak the pea for 6 hrs.
Cook in pressure cooker with salt and turmeric powder. (3 whistle)
In a wok or a pan heat oil. Add mustard seeds, when they start splutter, add clove, fennel seeds, cinnamon, green chilli and sauté a little.
Add onion and fry for few seconds, then add the chopped capsicum fry for a minute.
Add the tomato puree followed by, coriander powder, turmeric powder, chilli powder, salt and fry for 2 min in low flame.
Now add the cooked pea without straining the cooked water.
Mix well and close the pan. Let the gravy sit for 5min in low flame.
Crush the kasuri methi and sprinkle over the gravy. Give a quick sauté and remove from the fire.
Serve hot with roti

 

Have a look at Black-eyed pea Sundal here.