Sprouted Black-Eyed Peas And Tomato Kurma Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cinnamon, and cloves. Saute until fragrant.
• STEP 2.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes are soft and oil separates.
• STEP 4.Add the sprouted black-eyed peas and mix well. Add water and bring to a boil. Reduce heat and simmer until the peas are cooked and tender.
• STEP 5.In a separate pan, heat oil and add mustard seeds, curry leaves, and dried red chilies. Once they splutter, add this tempering to the kurma.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• To sprout black-eyed peas, soak them overnight and then drain the water. Keep them covered in a warm place for 1-2 days until sprouts appear.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier texture, you can add a tablespoon of coconut milk or cashew paste to the kurma.
• Leftover kurma can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the sprouted black-eyed peas and tomato kurma hot with steamed rice, roti, or naan.
• Garnish with fresh coriander leaves for added freshness and flavor.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.