Ingredients

• 2 cups - Black-eyed peas (sprouted)
• 3-- Tomatoes
• 1- Onion (big)
• 1 tsp - Ginger garlic paste
• 3- Green chillies (slit opened)
• 2 tsp - Coriander powder
• 1 tsp - chilli powder
• 1/4 tsp - Turmeric powder
• 2- Whole spices (bay leaves, cinnamon sticks, cloves)
• Salt to taste
• Oil
• 1/4 cup- Coriander leaves, (chopped)
• To Grind:
• 1/4 cup - Coconut (grated)
• 1 tbsp - Fennel seeds.

How to Make Sprouted Black-eyed Peas and Tomato Kurma

• Grind the coconut and fennel seeds with enough water into a fine paste. Keep aside.
• Now heat oil in a pressure cooker and saute the whole spices.
• Then add the chopped onions and saute until the vegetables are half cooked. Add the ginger garlic paste and fry until the raw smell goes away.
• Now add the chopped tomatoes and saute until tender.
• Then add the sprouted black eyed peas to the cooking vegetables and saute everything for a few minutes.
• Add a cup of water and close the pressure cooker lid.
• Cook for 3 whistles and take off the stove.
• Then add the coriander powder, turmeric powder and chilly powder along with salt and cook for another 4-5 mins.
• Now add the ground paste and water and let it boil for 3-5 mins.
• Garnish with the chopped coriander leaves.