Ingredients:

• 1.5 cups – black-eyed beans/pea, soaked overnight
• 1 – red onion, chopped
• 1-2 tsp – ginger-garlic paste
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Fennel seeds (optional)
• 1 tsp – Garam Masala
• 1/4 tsp – Turmeric powder
• 1 tsp – chilli powder (or as per taste)
• A pinch of Asafoetida
• 2-3 – medium tomatoes, chopped
• 1/2 tsp – Sugar
• Salt to taste
• Cilantro/coriander leaves to garnish

Method:

1. Saute the seeds in 1 tsp of oil. When the aroma starts wafting, add the onions and the ginger-garlic paste.
2. Once the onions are soft, add the beans.
3. Add the chilli powder, turmeric and asafoetida.
4. Saute it for a minute.
5. Then add the tomatoes, garam masala, sugar and salt along with a little water.
6. Bring it to a boil, cover and then simmer for 10-15 minutes or until the beans become soft.
7. Make sure they still retain their shape and are not mushy.
8. If you think the gravy is not thick enough, you can mash a few black-eyed peas to make it thick.
9. Garnish it with the herbs and serve hot.
10. Recipe Courtesy: http://chefinyou.com/