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/