Lobiya Curry : Black eyed Beans

I love lobiya .. Ravaan in punjabi and chauli in Marathi.. When I was a kid, I used to call it Rajma ka chhota as I couldnt remember the name of it . I havent seen many people preparing it , specially in UP and I really dont understand the reason. Its a wonderful legume and like its other family members, full of nutrition and health benefits. And the taste, I just love it !! And the best part is -unlike Rajma and Chickpeas, its not required to saok it overnight and can be prepared with just little preparation.. If making along with rice, you dont require any side dish accompanied along with. So its really easy to make and filling curry-cum-gravy whatever that means. 

Ingredients :
1. 2 cups black eyed peas
2. 4 cups of water.
3. 2 tsp salt
4. 1 tsp red chili powder
5. 1 tsp turmeric
6. 1 tsp coriander powder
7. 2 green chilies
8. 1 tsp oil
9. 1 cup cilantro
10. 1 tsp ginger garlic powder
11. 1 large onion, chopped
12. 1 large tomato, chopped
13. 1 tsp cumin seeds
14. A pinch of asafoetida

Method:
1. Soak black eyed peas for half an hour in warm water.
2. Pressure cook along with salt and turmeric till two whistles. Open when done and check the tenderness.
3. In a pan, heat oil. Add cumin seeds, splutter. Sprinkle heeng. mix well
4. Add onion, fry till golden. Add ginger garlic paste and mix well.
5. Pour in tomato and cook everything well for 4-5 min. Add in all the spices, cokk covered for another 2 min.
6. When its done, mix with the cooked lobiya.
7. Garnish with cilantro.

My Notes: 

• Squeeze some Lemon juice on top of this, for the well suited tangy taste
• Have it along with the Raita and Coconut Rice as accomplishment, or you can prepare these No-Yeast Naan just on stove Naan to fulfill that craving ;)