Sunday, 12 February 2012

Black Eyed Peas Talimpu

Black Eyed peas 1 Cup
Grated Coconut (Fresh/Frozen) 2 Tbsps
Turmeric Powder a Pinch
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 6 – 7
Asafoetida a Big Pinch
Curry Leaves 6
Oil 2 tsps
Method of preparation:
Soak black eyed peas in water overnight.
Refresh in water the next day and pressure cook in few cups of water for 2 – 3 whistles.
Once the cooker comes to room temperature, remove the lid and strain the black eyed peas.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add strained black eyed peas.
Fry for a minute or two to evaporate any excess moisture.
Stir in grated coconut, turmeric powder and salt.
Remove from heat and serve black eyed peas talimpu as a snack or with steamed rice and dollop of ghee.