Chora nu Shaak
Gujarati Style Black-Eyed Peas
Servings: 7
Calories: 107kcal
Ingredients
- 1 cup black eyed peas
Masala Paste
- ½ cup tomato sauce
- 2 tsp dhana jeeru (1 tsp roasted cumin powder + 1 tsp coriander powder)
- ½ tsp turmeric
- 1 tsp red chili powder
- ½ tsp garam masala
- ½ cup water
Shaak
- 3 Tbsp oil
- 1 tsp cumin seeds
- 1 tsp carom seeds
- ¼ 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
- Cook the black eyed peas in the Instant Pot with 2 cups of water for 30 minutes.
- While the black-eyed peas are cooking, combine all of the masala paste ingredients in a bowl and let them sit.
- Remove the cooked black-eyed peas from the Instant Pot. Wipe the pot dry with a clean cloth.
- Heat oil on saute mode. Add cumin, hing (asafoetida), carom, garlic, red chili and bay leaf. Stir.
- Add ginger and besan. Stir and let besan brown, about 1 minute.
- Add the paste, deglaze the bottom of the pan, and let cook for 3-5 minutes, until oil rises to the top.
- Add the drained chora (black-eyed peas), cook 8 minutes. Add more water to get desired consistency.
- Garnish with cilantro and top with a squeeze of lemon.
Video
Nutrition
Calories: 107kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 91mg | Potassium: 149mg | Fiber: 3g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg