Zanzanit usal \m/

After an oriental treat, lets get back to our desi roots and check out this tasty dish that tastes just as good with rotis, parathas and even rice :)

You'll need...

3 fistful of black eyed peas (chavali)

2 medium onions - sliced

3 medium tomatoes - chopped

2 Tsp. Jeera powder

2 Tbsp. crushed garlic

2 Tsp. Garam masala

3 Tbsp. Misal masala

2 Tbsp. Haldi

2 Tbsp. Red chilly powder

3 green chillies - finely chopped

1/2 lime

Lets make it!

1. Wash the black eyes peas thoroughly in warm water and rinse.

2. Boil covered in a dutch oven for 15 to 20 mins with salt, half of the chopped tomatoes and enough water.

3. Heat some olive oil in a frying pan and add jeera powder and garlic once it's hot.

4. Add onions and haldi and gently fry till light brown.

5. Add the remaining half of the tomatoes.

6. Add chillies, chilly powder, misal masala and garam masala and fry till tomatoes shrink and onion turns golden brown. Keep mixing while frying.

7. Keep aside till the black eyed peas are done.

8. Remove some water from the black eyed peas mixture. Its important to keep some water as it will be required to cook the pulses further.

9. Add the masala mixture we made to the pulses and mix well. Add salt to taste.

10. Cook covered for about 10-12 mins. Make sure there is enough water, otherwise the pulses will begin sticking to the bottom of the vessel.

11. The usal should look near-homogeneous and thick when its done.

12. Sprinkle lime juice and mix well. Serve with parathas. :)

Its a fairly simple recipe that doesnt take more than 30-40 mins from start to end. Tasty and brings back memories of home :) This is one of those dishes that you can make for two meals at a time and it tastes even better in the second meal than the first!