Black eyed peas in yoghurt sauce/ Lobia dhai curry

A soothing mild spicy gravy high in protein, folate and iron prepared in minutes.

Serving size: 2-3
Total Preparation time : 20 mins

Ingredients :
For cooking :
1 cup black eyed peas, pressured with salt
1/2 cup whipped yoghurt
1 tbpsn gram flour/besan/ chickpea flour
1 tspn turmeric powder
1 tspn kasmiri red chili powder/ paprkia
2 tbpn water of as per required consistency
Salt to taste.

For Tempering :
1tbpsn oil
6-7 curry leaves
3 green chillies slit
1 tspn mustard seeds
1 tspn cumin seeds
Pinch of asafetida.

For Garnishing :
1/2 cup chopped coriander leaves

Method :
Heat oil in a pan and temper with curry leaves, green chilies,asafetida, mustard and cumin seeds. The add the cooked black eyed peas with the whipped yoghurt and 1 tbspn gram flour/besan and season turmeric, Kashmiri red chilli powder and salt to taste. Simmer for 5 mins on low heat while stirring.Garnish with chopped coriander leaves.

Best served with rice or Phulkas.

Tip :
Whip the yoghurt and besan together and add to the gravy, add water as per required consistency
Add the stock from the lentils if you need to add water.