Black eyed peas or gule as we call it in Konkani are by far my most favourite kind of legume. I grew up eating this curry as my mum would make a thinner version of it as an accompaniment to panpolay (neer dosa) and a slightly thicker gravy to go with chapathis. She would mostly make it for breakfast and that’s how I remember it. It tasted so good especially on rainy mornings when I used to dread walking to school in torrential rains knowing that I would be soaked to the bone by the time I got there. ‘Panpole-Gule’ as we used to call it was a combo meal that spelled comfort food for me and I have simply carried that tradition forward for my kids as well. My daughter specifically asks for it whenever I ask the kids what they want for breakfast the next day as neer dosa is by far everyone’s favourite and what better accompaniment than this humble, classic & rustic curry made with a few simple ingredients?
Additions & Substitutions
This dish is really really versatile and can be as rich or simple as you prefer depending on the additional ingredients you may want to introduce. We like this curry super thin & soupy so that the neer dosa can be used to mop it up and yield a slurpy experience so I usually reduce the quantity of the black eyed peas and increase the amount of water. However, in the recipe I have shared the quantities of ingredients that yield a moderately thick and spicy curry. Now, the spice blends that I like to throw in are always readily available in my pantry – all predominantly part of our Catholic cuisine. So in goes bafat masala, veg masala powder and stew powder (optional but I like the peppery kick sometimes). Besides this I add some sambar masala powder – usually Nayak’s brand of the blend. Somehow I feel that these 3 or 4 different types of blends gives the dish it’s character. However, if you do not have any of these spice blends you can make it with whatever is in your kitchen. Ground spices such as red chilli, turmeric, coriander, cumin, pepper used in different proportions can become easy substitutes to those mentioned in the recipe.
When it comes to adding more vegetables, you can simply chunk in whatever is languishing in the crisper drawer of your fridge. I am guilty of adding small bits of egg plant, drumsticks, palak, carrots, mushrooms and even a few stems of broccoli to this dish and I feel that it lovingly envelopes all of them into it’s stride and elevates this curry to a very nutritious and comforting medley of flavours – just like a mom. So yes, this dish is the ‘mother’ of all breakfasts at our place. Pun not intended! If you do give it a try, please email me at ruchikrandhap@gmail.com or find me on Instagram where we can get chatting about this dish!
Black Eyed Peas Curry
Ingredients
- 3/4 cup dried black eyed peas
- 1 medium size potato peeled & cubed (optional)
- 1/2 cup palak leaves chopped (optional)
For the gravy base
- 1-2 tablespoons oil
- 1/2 teaspoon mustard seeds
- 5-6 curry leaves
- 1 large onion finely chopped
- 3-4 fat cloves of garlic minced
- 1 ” ginger minced
- 1 small green chilli finely chopped
- 2 medium size tomatoes finely chopped
- 1/2 teaspoon bafat powder
- 1/2 teaspoon veg masala powder
- 1/2 teaspoon sambar powder
- 1 teaspoon tamarind extract if required
- 1/4 cup finely chopped coriander leaves
- Salt to taste
Instructions
- Wash and soak the black eyed peas in plenty of water overnight or at least for 6 and then drain the water before cooking
- To cook the peas, transfer them to a pressure cooker. Add sufficient water to cover them and add salt. You can place the cubed potatoes in a small steel bowl inside the cooker and pressure cook the contents on a full heat for 5-6 whistles or till the black eyed peas and potatoes turn tender but not too mushy. Keep aside, don’t throw away the stock
- Heat the oil in a pan or kadai and add the mustard seeds. When they stop spluttering add the curry leaves and stir for a few seconds
- Add the finely chopped onions and fry until they turn translucent
- Add the garlic and ginger and fry till the raw smell vanishes. Toss in the green chillies and stir for a bit
- Now add the chopped tomatoes and the salt (don’t add too much as the black eyed peas were salted while cooking)
- Fry until the tomatoes turn mushy and the oil begins to separate.
- Reduce the heat completely and add the spice powders – bafat, vegetable masala and sambar powder and stir
- Optional step: if you intend to add any other veggies such as the palak or mushrooms you may do so now – add some stock from the pressure cooker and let these veggies cook completely before proceeding to step#10
- Add the cooked black eyed peas, potatoes and a little stock to adjust the consistency of the gravy.
- Check the taste and add the salt or the tamarind juice as required. If you need more spice, adjust that too.
- Bring the curry to a boil and then reduce and simmer for 2-3 minutes or until you achieve the desired consistency of the gravy
- Garnish with the chopped coriander leaves, turn off the heat and serve hot with rice or neer dosa
Disclaimer
The nutritional values are only indicative.
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