Mamta
Rinse 1 cup dried black eyed beans in water for a couple of times. Then add the rinsed beans in a 2 liter pressure cooker.
Add 2.5 cups water. Pressure cook on medium heat for 10 to 12 whistles.
Open the lid and check if the beans are cooked well. Using a strainer, drain the water.
Heat oil in a pan, add mustard seeds, cumin seeds, cinnamon, cardamom, cloves, red chili. Fry for 1 to 2 seconds
Add onions, curry leaves, ginger-garlic, fresh coconut, black pepper, mix and saute.
Now add chopped tomatoes, chilies, some spices, Mix again and begin to sauté on a low heat.
Add water and cooked black eyed peas. Season with salt and mix well.
Simmer Black Eyed Peas Curry for 10 to 12 minutes or till the gravy thickens.
Once the curry is done, add 3 to 4 curry leaves. Stir and cover the pan. Let the flavors infuse for 4 to 5 minutes.
Once the curry is done, add 3 to 4 curry.