I’ve talked a lot about goda masala, so I’ll spare you the details today :-), but here is the recipe I use. This dish of Marathi style black eyed peas is based on this recipe and it is really tasty. We had it with Marathi style tondli and jowar roti last week, but I’m just now getting around to posting the recipe. The jowar roti recipe will be on its way soon!
I was very excited to remember that the black eyed peas don’t take long to cook, even without soaking. Just 10 minutes! For some reason I was expecting longer.
1 cup black eyed peas (no need to soak)
1 tablespoon oil
1 teaspoon mustard seeds
Pinch hing (asafoetida)
1 onion sliced
2 garlic cloves sliced
3/4 cup canned petite diced tomatoes (or 1-2 fresh tomatoes chopped)
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon coriander powder
1/2 cumin powder (jeera)
1 teaspoon goda masala
2-3 teaspoons jaggery
- Put the black eyed peas in a pressure cooker with a few cups of water and heat on high until the first whistle, then turn down to medium and cook for about 10 minutes.
- Heat oil in a sauce or saute pan and add the mustard seeds. Once they pop, add the hing and onions.
- Cook the onions until nicely browned and translucent, adding the garlic part way through cooking.
- Add the tomatoes and powdered spices and cook for a couple of minutes (if using fresh tomatoes, cook until the tomatoes are mushy).
- Add the black eyed peas, jaggery and salt and cook until the flavors meld.