Indian Curry

[Guest guest]

Here's a vegetarian curry that we enjoy.

 

Candace

 

* Exported from MasterCook *

 

Kabli Chenna

 

Recipe By : Khalid Aziz / Indian Cooking

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 oz dried black-eyed peas

2 tbsp cooking oil

1 lg onion

1 garlic clove

ginger root -- 1 " piece

2 red chiles

1 tsp ground cumin

2 tsp ground coriander

1 tsp chili powder

1 tsp ground turmeric

1 tsp black pepper

1 tbsp tomato puree

1 lemon

2 tbsp chopped fresh corriander

1 1/2 tsp salt

 

Soak peas overnight. Change the water and boil them 45 miutes until cooked (or

use 1 can of black-eyed peas).

 

Heat oil in heavy saucepan. Thinly slice onion, crush garlic and place in hot

oil. Saute until soft. Peel ginger and cut into thin strips. Add to pan with

trimmed chiles. Saute for a few minutes. Add dried spices. Stir well and cook 1

more minute.

 

Drain peas and add them to the saucepan. Mix well to combine. Add tomato puree

and cook 10-15 minutes to heat through. Squeeze in lemon juice and add the

coriander leaves and salt. Cook 2-3 mionutes more.

 

Serve with rice.