Black eyed peas curry

This has been on my post list for quite sometime. Recently my thirst for beans and proteins seem to be a never ending thing. So I try and incorporate all kind of dry/sprouted beans in my day-to-day recipe and one such is black eyed peas. I like it better when my hubby makes it and so today as well, it’s his recipe!

1 cup black eyed peas, soaked overnight
2 small or 1-1/2 medium sized tomatoes chopped
1 small onion finely chopped
1″ ginger chopped
2 garlic cloves chopped
1 or 2 green chillies slit length-wise
Coriander leaves chopped, for garnish
1/2 teaspoon cumin seeds
1 teaspoon coriander-cumin powder
3/4 teaspoon red chilli powder
Pinch of turmeric
Salt to taste
1/4 cup milk
2 tablespoon oil

Method:
1. Add oil to a pressure cooker and when hot add cumin seeds. When they crack add onion and fry for about 2 minutes until they turn translucent.
2. Then add ginger-garlic-green chilly and fry for a minute. Add all the dry powders and fry until they blend well and raw smell leaves. This takes about 2-3 minutes.
3. Add chopped tomatoes and fry again for 2 minutes. Add soaked/drained bean and fry for another 1 minute.
4. Add milk, salt, water and pressure cook for 2 whistle. If the curry is too watery, boil on medium flame after opening the cooker for 5 minutes. If its too thick, add water and boil for another 2-3 minutes. Garnish with chopped coriander leaves. Serve hot with rice or roti.