Charishma's Delicious Pressure Cooked Black-Eyed Peas (Chauli)

Charishma_Ramchandani's Note:

My family absolutely loves this dish I created on July the 2nd'04 in my apartment in America. I served this with my own Cumin rice (recipe posted separately). Personally, I like this because of the minimum amount of oil (fat) I used to make this and for the fact that now, I am no longer afraid to use a pressure cooker!!! I know you will love it if you are looking for a nice Indian vegetarian side dish, go for this one! Don't forget to review it, so I know what you think of it!

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 3

• 2 medium onions, peeled, washed and chopped
• 1 medium tomato, washed, peeled and sliced
• 1 3/4 cups black-eyed peas, washed, soaked in water for 30 minutes and drained before using (chauli)
• 7 garlic cloves, peeled, washed and chopped
• 1 medium green chili, washed, ends trimmed and chopped
• 1 1/4 inches fresh ginger, peeled, washed and chopped
• 1 teaspoon salt
• 1 1/4 teaspoons turmeric powder
• 1/4 teaspoon red chili powder
• 3 cups water, to pressure cook the black-eye peas
• 1 tablespoon pure wesson canola oil

Directions:

1. Heat oil in a pressure cooker on medium flame.
2. Once its hot, toss in the green chilli, garlic, ginger and onions.
3. Saute for 5-7 minutes or until the raw smell of the ginger and garlic is gone, and, they smell aromatic, and appear golden-brownish in colour{appearance}.
4. Add turmeric and red chilli powders.
5. Stir-fry for 5 minutes.
6. Stir in the drained black-eye peas and cook, covered, on full flame for 5 minutes, stirring every 2 minutes.
7. Fold in the chopped tomato and salt.
8. Mix well and cook for 5 minutes.
9. Stir in 3 cups of water, mix well and close the cooker with its lid.
10. Cook on full flame{high heat} until the first whistle is heard.
11. Then, lower flame for 2 minutes before you increase it again to full heat and cook until you hear the second whistle.
12. Likewise, lower heat again for 3 minutes, before you increase it again to full and hear the third whistle.
13. Now, switch off the source of heat/gas stove/electric unit, and allow the black-eye peas to cook in the heat that has built up in the pressure cooker, until the pressure is gone and the lid can be easily opened.
14. Open the lid and serve the chauli hot with rotis/Indian flatbreads and/or plain long-grain white Basmati rice/Charishma's Cumin Rice{recipe posted separately}.
15. Enjoy!

Reviews

[zaar junkie]

I enjoyed this vegetarian pressure cooker recipe. I used jalapeno for the green chile and cayenne for the chili powder. I have a jiggle top pressure cooker and so wasn't quite sure about the whistles, as mine doesn't whistle, but hisses whether at high or low heat. I did the best I could following the times and it turned out great. Easy and quick for black eyed peas. Thanks for posting.

[Chef #805790]

Thank you Charishma, This is very good. I will make this again.

[ankhesenamen]

This was a great dish! I more or less made 1/2 the recipe, and it was a big hit. I'll definitely be making this again.