Charishma's Delicious Pressure Cooked Black-eyed Peas (chauli)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 2 medium onions, peeled, washed and chopped
• 1 medium tomato, washed, peeled and sliced
• 1 3/4 cups black-eyed peas, washed, soaked in water for 30 minutes and drained before using (chauli)
• 7 garlic cloves, peeled, washed and chopped
• 1 medium green chili, washed, ends trimmed and chopped
• 1 1/4 inches fresh ginger, peeled, washed and chopped
• 1 teaspoon salt
• 1 1/4 teaspoons turmeric powder
• 1/4 teaspoon red chili powder
• 3 cups water, to pressure cook the black-eye peas
• 1 tablespoon pure wesson canola oil

Recipe

• 1 heat oil in a pressure cooker on medium flame.
• 2 once its hot, toss in the green chilli, garlic, ginger and onions.
• 3 saute for 5-7 minutes or until the raw smell of the ginger and garlic is gone, and, they smell aromatic, and appear golden-brownish in colour{appearance}.
• 4 add turmeric and red chilli powders.
• 5 stir-fry for 5 minutes.
• 6 stir in the drained black-eye peas and cook, covered, on full flame for 5 minutes, stirring every 2 minutes.
• 7 fold in the chopped tomato and salt.
• 8 mix well and cook for 5 minutes.
• 9 stir in 3 cups of water, mix well and close the cooker with its lid.
• 10 cook on full flame{high heat} until the first whistle is heard.
• 11 then, lower flame for 2 minutes before you increase it again to full heat and cook until you hear the second whistle.
• 12 likewise, lower heat again for 3 minutes, before you increase it again to full and hear the third whistle.
• 13 now, switch off the source of heat/gas stove/electric unit, and allow the black-eye peas to cook in the heat that has built up in the pressure cooker, until the pressure is gone and the lid can be easily opened.
• 14 open the lid and serve the chauli hot with rotis/indian flatbreads and/or plain long-grain basmati rice/charishma's cumin rice{recipe posted separately}.
• 15 enjoy!