Chora nu Shaak

Ingredients

• 1 cup black eyed peas
• Masala Paste
• 1/2 cup tomato sauce
• 2 tsp dhana jeeru ((1 tsp roasted cumin powder + 1 tsp coriander powder))
• 1/2 tsp turmeric
• 1 tsp red chili powder
• 1/2 tsp garam masala
• 1/2 cup water
• Shaak
• 3 Tbsp oil
• 1 tsp cumin seeds
• 1 tsp carom seeds
• 1/4 tsp hing
• 1 tsp ginger paste
• 6 garlic cloves (finely chopped or grated into a paste)
• 1 dry red chili (optional)
• 1 Tbsp besan (gram flour)
• salt (to taste)
• cilantro (to taste)
• lemon juice (to taste)
• 1 Tbsp jaggery (or sugar; to taste)

Instructions

1. Cook the black eyed peas in the Instant Pot with 3 cups of water for 30 minutes.

2. While the black-eyed peas are cooking, combine all of the masala paste ingredients in a bowl and let them sit.
3. Remove the cooked black-eyed peas from the Instant Pot. Wipe the pot dry with a clean cloth.
4. Heat oil on saute mode. Add cumin, hing (asafoetida), carom, garlic, red chili and bay leaf. Stir.
5. Add ginger and besan. Stir and let besan brown, about 1 minute.
6. Add the paste, deglaze the bottom of the pan, and let cook for 3-5 minutes, until oil rises to the top.
7. Add the drained chora (black-eyed peas), cook 8 minutes. Add more water to get desired consistency.
8. Garnish with cilantro and top with a squeeze of lemon.

Nutrition

• Calories: 107
• Carbohydrates: 10
• Protein: 3
• Fat: 7
• Saturated Fat: 1
• Polyunsaturated Fat: 2
• Monounsaturated Fat: 4
• Trans Fat: 0.02
• Sodium: 91
• Potassium: 149
• Fiber: 3
• Sugar: 3
• Vitamin A: 165
• Vitamin C: 2
• Calcium: 16
• Iron: 1