Sprouted Black-eyed Peas and Tomato Kurma

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

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  • 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.