Chavli chi usal / Black eyed beans curry

Serving for - 2

Ingredients

Chavli / Black eyed peas - 1 cup (Soak overnight or at least for 4 hours)

Onion - 1 (finely chopped)

Small tomato - 1 (finely chopped)

Cloves of garlic - 2-3 (minced)

Curry leaves - 5-6

Red chili powder - 1 tsp

Coriander powder - 1/2 tsp

Cumin powder - 1/2 tsp

Goda Masala - 1/2 tsp

Turmeric powder - 1/4 tsp

Pinch of asafoetida

Mustard seeds - 1/2 tsp

Grated jaggery - 1/2 tsp

Oil - 2 tsp

Salt to taste

Cilantro for garnishing

Procedure

• Add soaked chavli, 2 cups of water and salt to taste in a pressure cooker. Cook until 2 whistles.
• Heat oil in a pan. Add mustard seeds, pinch of asafoetida and curry leaves. Let them crackle. Add chopped onion and saute till onion becomes translucent. Add minced garlic and saute for few seconds.  Add tomato and saute till it gets mashed up onion. Add turmeric powder, red chili powder, coriander powder, cumin powder and goda masala (If goda masala is not available, roast dry grated coconut little bit and add in to curry along with 1/2 tsp garam masala). Saute till oil starts to separate from spices.
• Now add cooked chavli / black eyed beans. Cook for 5-6 minutes. Finally add chopped cilantro and jaggery. Serve hot with roti or plain rice.