Lobia

I have never been a fan of blackeyed peas until I cooked this dish. Typical of many Indian dishes, it is full of flavor and just pure delish.
Ingredients:

• 1 15.5 oz can blackeyed peas
• 1 chopped green chile, serrano or jalapeno
• 1 tbsp finely minced ginger
• 2 chopped tomatoes
• 1/2 tsp turmeric
• 1 tbsp coriander
• 1/2 tsp chili powder
• Generous pinch of asafetida (1/4 tsp)
• 1 tsp cumin seeds
• 1/2 tsp salt
• 1/2 tsp garam masala
• 1/4 tsp amchoor (mango powder)
• 1 cup water

Directions:

1. In a separte bowl, mix the ginger, green chili, coriander powder, turmeric, and 2.5 tablespoons of water and set aside.
2. In a medium pan, heat the oil and test its heat by adding a cumin seed. If it pops, the oil is ready.
3. Add the cumin seeds, asafetida and spice mixture.
4. Add Black Eyed Beans, salt and water.
5. Bring to a boil and reduce to medium heat for 7- 8 minutes.
6. Add mango powder, garam masala, and tomatoes cover the cooker for another 7-8 minutes.

*This recipe has been modifed from Manjula's Kitchen. I don't have a pressure cooker and typically used canned beans instead of dry. This way the preparation and cooking time is much shorter.