Black-Eyed Peas with Methi leaves

I hit the last batch of Methi leaves that I had planted some time ago and wanted a special dish. The recipe for Black-Eyed Peas with Fennel sounded like something I could try, but with Methi leaves in place of fennel. Guess any leafy green would work fine. Very few ingredients but very very tasty.

Black Eyed Peas with Methi
1. 1/2 cup of Methi leaves (chopped both the leaves and stem)
2. 1 Medium Red onion Chopped fine
3. 1 1/2 Black-Eyed Peas soaked overnight
4. 3 garlic cloves chopped
5. 3 green chillies slit lengthwise
6. 1 tsp sambhar powder
7. 3 Red tomatoes chopped
8. 2 tbsps Tomato sauce
9. seasonings (cumin and curry leaves)
10. 1 tsp oil and salt

1. Cook the Black-Eyed Peas on the stove pot till soft.
2. In a pan heat the oil and add the seasonings and the green chillies.
3. Add the onion and saute till translucent
4. Add the garlic and saute for a few minutes.
5. Add the chopped methi leaves and saute till they wilt.
6. Now add the tomatoes and saute till they turn soft and mushy.
7. Add the sambhar powder,salt and the tomato sauce mix.
8. Add the BE peas and cook till the liquid evaporates.

Serve with rice or chappathis.

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