Black eyed peas radish gojju

Recipe by
Total Time:
30-45 minutes
Serves:4
Rated 3 based on 100 votes
3
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • 1/4 cup - black-eyed peas (soaked overnight)
  • 7 - Shallots or 1/2 a regular Onion
  • 1/2 - Tomato (small)
  • 3 - radish (tiny ones)
  • 1 - tamarind, big gooseberry size or a small ball size with diameter of 2 cm
  • Curry leaves, a few sprigs
  • 1/2 tbsp - oil
  • 1/4 tsp - Mustard Seeds
  • 1/4 tsp - Cumin seeds
  • Asafoetida/hing - a pinch
  • 1/4 tsp - Turmeric powder
  • 3 tbsp - kuzhambu/sambar powder
  • 1.5 tbsp - dhania/coriander powder
  • 1.5 cup - water

How to Make Black eyed peas radish gojju

  • Pressure cook the legumes up to 4 whistles with 1/2 a cup of fresh water.
  • Add a portion of salt while cooking this.
  • After 4 whistles, turn off the gas and wait until the pressure is released and then open the lid.
  • Check if the peas have cooked properly by trying to mash it with your fingers.
  • In another bowl, soak the tamarind in 1 cup of water.
  • Preparing curry/gojju:
  • In a pressure cooker, add oil and temper the mustard seeds, the cumin seeds, hing and curry leaves.
  • Immediately, add the shallots (peeled and cut in to halves) and saute for 2 minutes.
  • Then, add the diced tomatoes and saute for 1 minute.
  • Add the sliced radish and saute for 3 minutes.
  • Keep tossing the vegetables.
  • Add turmeric powder as you toss.
  • Then, add 1/2 a cup of water and pressure cook for 1 whistle - this will help the radish to cook quickly.
  • Meanwhile, let us prepare the tamarind extract.
  • Crush the tamarind soaked in water.
  • Try to squeeze as much as possible to extract the juice from tamarind.
  • Discard the tamarind flesh.
  • If required, strain the tamarind extract to remove any stones or soil.
  • Add kolambu powder, dhania powder, a portion of salt and a pinch of hing to the tamarind extract and mix it well so that the spice powders dissolve in the extract.
  • Coming back to the vegetables in the pressure cooker, when the steam releases, open the lid.
  • On a medium flame, add the tamarind extract to the pressure-cooked vegetables. Stir it well.
  • Add 1 cup of water if necessary.
  • When it starts boiling, add the cooked peas to the curry.
  • On a low flame let it cook for a couple of minutes until the curry starts rolling.
  • Serve with hot rice and vegetable curry of your choice.
  • Recipe Courtesy: Food for 7 Stages of Life
  • http://www.foodfor7stagesoflife.com/