Black-Eyed Peas-Methi Gravy is a healthy and flavorful dish that’s also very filling. If you’re wondering how to use fenugreek leaves (methi), try this recipe. The slightly bitter taste that these leaves have disappears completely in this gravy curry because of the black-eyed peas and amchur powder (dried mango powder). Serve with rice, roti, or use as a dip for chips.
This is an easy vegetarian/vegan recipe.
Cooking Time: 25 minutes
- 1 1/2 cups black-eyed peas, soaked for a few hours and boiled (if using canned, 1 1/2 eight-oz cans, drained and rinsed)
- 2 cups methi (fenugreek leaves)
- Salt to taste
- 2 1/2 tsp coriander-cumin powder (dhania-jeera)
- 1/2 tsp garam masala powder
- 1 tsp red chilli powder
- 1 1/2 tsp amchur (dried mango) powder (adjust to taste)
- Turmeric powder, a pinch
- 2 tsp vegetable oil
- 1/2 tsp mustard seeds (rai)
- Asafoetida powder(hing), a pinch
- If you don’t have time to soak the peas, pressure cook with 2 1/2 cups of water and a little salt for about 4-5 whistles. Drain the water and let the peas cool.
- Rinse the methi leaves in several changes of water to remove any soil. Chop the leaves (and tender stems).
- In a medium saucepan, add the methi leaves along with 1 1/2 cups water, salt, and turmeric powder, and let cook on medium-high heat until tender.
- Add the boiled black-eyed peas.
- Heat 1 tsp oil in a small pan, and add the asafoetida, and mustard seeds. When the seeds start popping, add to the curry.
- Heat another tsp of oil and add the turmeric, coriander-cumin, red chilli, amchur, and garam masala powders and fry for 2-3 seconds until aromatic, and pour over the curry.
- Stir well, add salt if needed, and let the black-eyed peas-methi gravy come to a boil on medium heat. Remove from heat.
- Serve the black-eyed peas-methi gravy with rice or roti (bread of your choice).