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Tuesday, May 29, 2007

Garlicky Black-eyed peas

Ask any Italian and they will agree: there is no such thing as too much garlic! Garlic is health, garlic is life, garlic is good. (Keeps the in-laws away, too!)”

Well I am absolutely in love with garlic. It's smells heaven when you cook garlic. I cannot imagine certain dishes without garlic, it's my lifeline.
This dish is a simple dish which I make often. I put garlic twice in it so I named it garlicky.

You will need

1 cup dried black eye peas (equals two cups soaked)
1/2 cup tomato puree
1/2 cup onions chopped
1 tbsp ginger-garlic paste
1 tbsp garlic minced finely
1/2 tsp chili powder
1 tsp dhania powder
1/4 tsp jeera powder
1/4 tsp haldi
garam masala to taste
salt to taste
oil as needed.

Pressure cook the black-eyed peas with salt and set aside to cool. Now heat oil in a pan and add onions to it, stir fry till translucent and then add minced garlic and stir fry for another minute. Now add the dry masalas except garam masala and fry for a minute. Now add the tomato puree and cook till the oil floats on top. Now add the ginger-garlic paste and fry for half a minute and add the cooked peas in it. Add water about half a cup and adjust all the seasonings. After 10 minutes sprinkle the garam masala and stir and serve with rice or roti.

Simple yet delicious.

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