Black Eyed Peas with Minced Meat
By : Reebu Aftab
Black-eyed beans (lobia) – 2 cups or 500 gms (cleaned & soaked in water for 30 minutes to 1 hour)
Minced meat (mutton) – 800 gms
Cumin seeds – 1 tsp
Garam Maslas (Black pepper corns, Cardamom pods (green), Cloves)
Onion – 3 (sliced thinly)
Ginger – a large piece (chopped)
Garlic – 5 to 7 cloves (chopped)
Tomatoes – 3 small (chopped)
Red chilli powder – 1 ½ tsp (or according to your spice tolerance)
Coriander powder – 2 tsps
Turmeric powder – 1 tsp
Garam masala powder – 1 tsp
Salt – to taste
Oil – as needed
Water – 3 cups
Coriander leaves – for garnishing
Ginger julienne – for garnishing

In a pressure cooker, heat oil. Add cumin seeds. When they crackle, add onions, ginger, garlic and give it a stir. Add the garam masalas now. When the onions brown, add chopped tomatoes and mix it well till it becomes very soft and mashed. Add all the spice powders and salt. Again mix well, till you see the oil floating on top. You can sprinkle some water if you feel it is sticking to the bottom of the cooker.
When the masalas are mixed well, add minced meat and stir fry it in the masala mix for 3- 4 minutes. Add the soaked black eyed peas and 3 cups water. Pressure cook it for 10 to 12 whistles. Open it only when the pressure subsides.
Peas should be very soft and only very little water should be left just to give the gravy a not thin and not thick consistency. If water is left more then simmer the gravy without lid for few minutes. Garnish it with coriander leaves and ginger juliennes.

[You can use normal cooking vessel too but make changes in the procedure. Boil the black eyed peas and drain the water and keep it aside. When the masala mix is ready, add minced meat and let it cook 3/4th and then add the boiled peas and stir it well so that the mixture gets coated equally in the peas. Rest of the procedure is same as above

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