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Sprouted Black-eyed Peas and Tomato Kurma Recipe

Sprouted Black-eyed Peas and Tomato Kurma is a popular Indian Curries
Author :
On :
Monday, 7 August, 2017
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Pressure-Cook Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 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:

    1. Grind the coconut and fennel seeds with enough water into a fine paste. Keep aside.
    2. Now heat oil in a pressure cooker and saute the whole spices.
    3. 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.
    4. Now add the chopped tomatoes and saute until tender.
    5. Then add the sprouted black eyed peas to the cooking vegetables and saute everything for a few minutes.
    6. Add a cup of water and close the pressure cooker lid.
    7. Cook for 3 whistles and take off the stove.
    8. Then add the coriander powder, turmeric powder and chilly powder along with salt and cook for another 4-5 mins.
    9. Now add the ground paste and water and let it boil for 3-5 mins.
    10. Garnish with the chopped coriander leaves.


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