Black eyed peas green kurma

I have to confess that the legume that features very less in my kitchen is black eyed peas. Its not that I don’t like it, I only know one dish to make with it. It is a pulikuzhambu with eggplant and black eyed peas. Of late I have been reaching out to other blogs to make other recipes with this legume. I tried Priya’s Bottlegourd black eyed peas kurma last week. This week it is DK’s Black eyed peas green kurma. Each of these are unique in their own way and I loved both the dishes very much.

DK’s recipe is a mildly spiced version in a green sauce. She has used a mixture of mint and cilantro for the kurma. I didn’t have any mint on hand. I just used cilantro and it tasted really good.

Ingredients:
1 cup Black eyed peas, soaked overnight
1 onion, chopped
3 tomatoes, pureed
1/2 tsp turmeric
2-3 small potatoes, chopped with skins on
1 tsp cumin
1 tbsp ginger-garlic paste
1 tsp garam masala
1 bunch cilantro
salt to taste
1 Bay leaf
curry leaves for garnish

Spice paste:
1 bunch cilantro
4 green chillies
2 tbsp grated coconut

Method:
Puree the tomatoes and set aside. Grind all the ingredients under ‘spice paste’ to a smooth paste. Set aside.

Heat oil in a pan over medium high heat. Splutter the cumin seeds and add the bay leaf. Add the onion, salt and turmeric and saute until soft. Add the ginger garlic paste and cook until raw smell is gone. Then add the tomato puree and cook a little more. Add the potatoes, the ground paste, cover and cook until the potatoes are tender. Add the black eyed peas and the garam masala. Let it come to a boil and simmer for another 5 minutes, so that it comes together nicely. Serve hot with rotis or rice.

Verdict: I really loved the vibrant taste that the cilantro gave to this kurma. The black eyed peas and potatoes tasted really creamy and wonderful. I had it with rotis and really liked the combination.

Sending this to ‘Bookmarked Recipes – Every Tuesday Event(Volume 20)’.

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