There are some curries which are regular food and then there are some curries which though seem to be regular, are not! Black Eyed Peas and Dill Curry is one such vegetarian curry. I am pretty pleased with the outcome. I am falling in love with Dill leaves. No, really! They are versatile, can be used in any dish and they bring a certain kind of freshness on the plate. Just recently I had made Dill ke Pakode in Appe pan. A party favorite appetizer which definitely was a crowd puller.
Now coming to Black eyed peas, here is some nutritional facts about this legume. Beans, such as black-eyed peas, are high in carbs, have a moderate amount of protein, abundance of vitamin K and are also low in fat. Which makes it a healthy option for us vegetarians. Since the time I have begun blogging about food, I feel I have stopped making any dish its normal way! I have now started to push my limits, think beyond possibilities and try to come up with new recipes. 🙂 I guess this is the best part of being a food blogger. Well I know that at least no one is complaining. KR gets to eat different varieties of food everyday so he is happy. 🙂
Black Eyed Peas and Dill Curry is one such creation. This is a product of a blogger mind + lazy afternoon + hungry me! 🙂 I had got some frozen black eyed peas last week. As usual, I was bored to make the regular curry. I also had some dill leaves leftover from the Dill ke Pakode recipe. This time I wanted to make a relatively dry sabzi than gravy. Actually it has been a while since I made a dry curry. The last time was when I made Vegetable Stir Fry. That too was not a typical Indian curry like. So yes, I was pretty excited to get going with this.
2 cups of frozen/cooked black eyed peas
2 large tomatoes, chopped
1 onion, chopped
1 cup chopped dill leaves
1 tbsp Homemade Garam Masala
1 tsp Homemade Turmeric Powder
3-4 cloves of garlic
Half inch of ginger
4-5 red chillies
Half an onion
1 tbsp dill paste (optional)
1 tsp cumin seeds
1 tsp mustard seeds
1 tbsp cilantro paste (optional)
Pinch of asafoetida
1 tbsp cooking oil
Grind the red chillies, ginger, garlic, dill paste and half an onion to a smooth paste.
In a pan, heat the oil. Temper the cumin and mustard seeds. Now add the ground paste and fry till the oil starts to leave the sides.
Add the chopped onion and saute it till they turn translucent.
Now add the tomatoes and salt. Cook till they turn mushy.
Now add the turmeric powder and dill leaves. Mix and cook for a minute.
Add the black eyed peas to the pan now.
Mix well, cover the pan with a lid and cook for another 2-3 minutes.
Add the cilantro paste and garam masala. Also add salt if required now.
Mix it well and cook it covered for another 2 minutes. The curry is now ready. Enjoy it with chapati/roti/naan/bread.
I couldn’t wait, so I did get a taste of it before I took the pictures. 😉 It tastes so good. Trust me.
I must say that I am enjoying clicking with my new Nikon camera. Still got lots to learn but it sure is fun! And hey, if you do land up trying this recipe, would love it if you could share a picture or tag #cookiliciousveg to show us some love!