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! ---------------------------------------------------------------------------
Nutrition
Ingredients
