Chawli Amti / Black eyed Peas Curry

Rice is a staple at our place. Recently, we made a change in our diet. We started eating less processed Red Rice instead of White Rice. With rice, comes a curry. And especially, with red rice, you need gravy curries. For a high protein meal, beans are perfect. One of our favorites with rice is this Marathi style Chawli Amti. This curry made of Black Eyed Peas or Lobia tastes great with roti and bread as well.

Ingredients:
Dry Black eyed Peas/Chawli/Lobia - 3/4 cup
Onion - 1 medium
Tomatoes - 2 medium
Garlic - 2 big cloves
Ginger - 1/2 inch piece
Red Chili Powder - 1 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves/Kadipata - 5 leaves
Cilantro/Coriander/Kothimbir Leaves - few sprigs
Garam Masala - 1/4 tsp
Turmeric/Haldi - 1/8 tsp
Oil - 1 tbsp
Salt

How to cook Chawli Amti / Black eyed Peas Curry:

• Soak black eyed peas in plenty of water overnight. Drain the water and wash the soaked peas well. 
• Cook the peas in about 2 cups water, until they turn soft. Add more water if required. Make sure the peas are not overcooked. I used a pressure cooker. Save the cooking liquid/water used for cooking peas.
• Finely chop onions. Pat the curry leaves dry.
• Puree roughly diced tomatoes, chili powder, ginger and garlic to a smooth paste. Avoid adding water.
• Heat oil in a pan. Add mustard seeds and curry leaves. When mustard seeds start crackling, add onions. Saute until onions soften. Add tomato paste and continue cooking until it thickens. 
• Add the cooking liquid to the pan and bring it to a boil. Now add cooked black eyed peas, salt and turmeric. Cook it covered until you get the desired consistency.
• Lastly, add garam masala (or any other seasoning) and cilantro. Cook it covered at low heat for about 2 minutes.

Serve hot Chawlichi Amti with rice, roti or bread. Or, slurp it like a soup with a dash of lemon.